semolina cookies

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I would like to try this recipe. Is this Persian sweet?

Try it and share your snap! ❤
It's a Mauritian sweet and it's really good!

Thanks. I have never tried Mauritian sweets, but certainly it looks good with vanilla and everything.

Hi. It's me (Wildbird) again, and it's 2024/9/15/2024, I tried your semolina cookies recipe and I would like your advice.

How can I make it a little firm as shown your photo?
Mine crumbles so easily it's difficult to hold it together as I bite.

Mind you, the taste and the texture is wonderful, I like it very much. So does my husband.

I halved your recipe. Butter was replaced with olive oil and a little salt, and it was the only difference I made to your recipe. I used almond flour (half of the recipe).

After 20 minutes' baking, the cookies looked a little soft, so I added 5 more minutes.

Anyway it was delicious. I just wanted to know if there is anything I can do to make them firmer.

Thank you very much!

Happy to hear that you liked it! 🥰
You can try adding a little bit more semolina if the dough is too soft when you mix and chill it for like 10-15 mins before you shape it. The dough must not be too dry or too soft and must not stick to your hand.
You can also try it with half butter and half oil.

Thanks. Probably I should use less almond flour and less oil?

When you take a piece of the dough and roll it between your palm it should hold it's shape and not be too soft and sticky , if it crumbles then it has too much dry ingredients and if it sticks to hand then you need to add more semolina to it.

Yeah you can try with half butter and half oil instead and use all purpose flour or self raising flour if you have .

Just for my information, are you using the US Measurement or the metric system? In other words, is your “cup” 240ml ou 200 ml? Thanks!🙏

For this recipe i used the US measurements and my cup is 240ml.

Thank you. I wondered, since you use celsius for the oven temperature.

i actually use both metric and US measurement for my recipes

Hi. I did it again with a third of the ingredients.
The taste is so good that I would like to establish a foolproof recipe of this cookies, but the texture is so crumbly, I can't put them in a jar like your photo without breaking them.

Everything was kept at the same proportion except the oil which I used much less so that the dough wouldn't stick to my hands (although I use ice cream scoop, I tried to make a ball). I added a pinch of salt, that's my taste.

This time the cookies didn't even inflate. Maybe I still need some more flour after all. I will try again, but after a month or so! I can't stop eating them.

Maybe you should just use butter and no oil, your second try looks nice but it feels like it's a bit dry to me and maybe there's too much flour or you use too little oil. Have you tried it with all purpose flour?

Thank you for your message. I found my major error! I didn't put enough flour (I should have used 27 ml but I only put 20 ml.) I will try your recipe one more time.

For health reasons, I am avoiding butter as much as possible. Let me try next time with more flour, which I hope will bind it better. For your recipe's honor, I will delete this second photo.

Wish me good luck!

i see!
i don't know if you can use it but clarified butter/ghee also works for this recipe if you wanna give it a try. Every ingredients you substitute will give you different results so you can experiment and see which works b
Well i put the metric measurements for the recipe, hope that helps! 🤗

* which works best for you.
it didn't write my sentence completely 😅😅

All the very best to you! ✨✨💪🔥
if you have more questions you can ask!
i have an insta account if you have other questions about more recipes.

Thanks🩷

Hi. This time I think it's better.

I used less butter, of which 50% olive oil, added a pinch of salt, double the flour (bread flour).

They still don't look as nice as your photo, but for the time being I am quite happy.

Thank you for your advice, patience, and encouragement!

hi there!
happy to hear that! 🤗🤗✨
yes you are making progress ✨✨ it sure looks better than the previous ones!
one more thing, try it with more semolina than flour and taste the difference.
with practice you will get there ! 頑張ってください💪🔥

Thank you. I know, my flour is a lot more than what you use.

First I followed your recipe and it was too crumbly that I could hardly hold a cookie between my thumb and index finger. I thought semolina alone can't bind well, and I must use more flour to bind. Or omit almond flour.

I will keep trying, and I hope I can make real semolina cookies one day. I like it since ther recipes like Italian semolina cookies use much more flour and semolina is added only 25% or so.