Sunday, December 26, 2010

Semolina Biscuits

 I used to make biscuits previously, but never owned a biscuit cutter set.  I used to always use a sharp steel glass to cut out the shapes - always round.  Then one day I was browsing some cooking books with my daughter, and we came across some rather attractive pictures of biscuits in different shapes and decorations.  My daughter wanted to know how we could get such accurate shapes - I then educated her on the concept of biscuit cutters.  The next weekend when we went shopping, she made sure I had cookie or biscuit cutters included in the shopping list.  Oh - and she loves to choose the shapes for the cookies.  And the more shapes the cookies have, the better - she tastes all the shapes and deducts that they taste the same, but the shapes make a difference.  For example the hearts are better than the stars and the Christmas tress are better than the flower.

Preparation Time: 30 minutes
Serves 24


320 grams all purpose flour
250 grams soft wheat semolina
Pinch of salt
200 grams castor sugar
250 grams unsalted butter
2 eggs
150 grams Macedoine of fruits


  1. Mix the flour, semolina, salt and sugar in a bowl.   
  2. Soften the butter and mix with the dry ingredients.   
  3. Add the beaten eggs gradually until the mixture forms a rough lump.  
  4. Turn this mixture onto a floured board and knead it till a smooth dough is formed.   
  5. Add the macedoine.  Try not to add any water, but if needed add a few drops of milk.   
  6. Roll out dough as thin as 1.25 millimetres and cut it into different shapes.   
  7. Lift these into an greased baking tray and bake at 180 degrees C for 15 minutes. 

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