Semolina Cookies

It was Saturday night and we were relaxing after our dinner, when hubby asked me if I can bake some cookies or cakes for his friend. Mr. R had come from Trivandrum to Chennai to visit his friends here. He is extremely fond of sweets and keeps telling my hubby that he gets tempted when he sees the cake posts on Culinary Labz 🙂 Now do I need any reason to bake? Definitely

not! Quickly asked Neha if she wants to eat any cookies. Her immediate answer was No, amma ! No cookies please…

So I thought of trying something different this time. I have a huge collection of cookies in my blog and I am really proud of some of them. Now, as I keep telling, I love semolina in my bakes. The other day I had made an eggless semolina coconut cake and it was extremely flavourful. I loved the texture of the cake and the nutty taste it has. It has an Indian touch to it and maybe that’s the reason why I like it. After all I am a hard core desi.

These cookies have a perfect crunch and it’s just mildly sweet. The cardamom powder imparts it a very earthy flavour. Ideal to munch on with a steaming hot cup of tea or coffee on those cold evenings. If you like, you can add a pinch of nutmeg powder too. The sugar granules on top not only looks lovely but gives an added crunch too. Therefore, all in all these cookies are absolutely delectable. Please do try it and share your experiences. Would love to hear your valuable feedback. Same amount of ghee/clarified butter will also work instead of butter. Try substituting white sugar with cane sugar or brown sugar or coconut sugar. Melted jaggery or grated jaggery will also work. Moreover, you can use this as a base recipe and add different add ons.

Ingredients:

• Semolina 100 gm
• Whole wheat flour 100 gm
• Butter 100 gm
• Sugar 75 gm plus 1 tbsp
• Salt a pinch
• Cardamom powder 1/2 tsp
• Milk 1-2 tbsp

Method:

• Mix semolina and whole wheat flour and a pinch of salt in a mixing bowl.
• Powder the sugar with few cardamom pods in a dry mixer.
• Cream the butter and powdered sugar till it’s soft and creamy.

• Add the dry ingredients into the butter mixture and mix well. You may add 1-2 tablespoon of milk and allow the dough to rest for 15-20 minutes.

• Line a baking tray with parchment paper.
• After the dough has rested and the semolina has absorbed the milk, shape it into small balls and flatten it a bit.
• Place these cookies on the baking tray and sprinkle some sugar on top.

• Refrigerate the tray with the cookies for around half an hour.
• Preheat the oven at 150-160 degree Celsius for atleast 10 minutes.
• Bake these cookies for 30-32 minutes to the sides turn golden in colour.
• Remove the tray from the oven and allow the cookies to cool in the tray for 5-6 minutes.
• Transfer the cookies onto a wire rack and cool them completely.
• Store them in airtight containers and enjoy these with a cup of tea or coffee.