Cookies Made With Semolina Flour
Flour Cookies

Cookies Made With Semolina Flour

  • January 14, 2022

Our family from around the island gathers at my Ammama’s house to share an Indo-Singaporean-Malay-Chinese feast: vats of richly spiced coconut curry with tender rounds of fried eggplant, accompanied by fragrant basmati rice; unthinkably large bowls of rojak, a refreshing cucumber-pineapple-tofu salad dressed with a sweet soy and chile–inflected peanut sauce; serving platters piled high with Teochew-style spring rolls, or popiah, and potato-stuffed curry puffs.Ammama’s dessert specialty, gulab jamun, is generally the center of the table, displayed in a large punch bowl filled with the golden-brown fried milk balls floating in a sugar syrup scented with saffron.And there is always an assortment of biscuits and Indian sweets: kaju barfi; bright-pink coconut candies with evaporated milk (bearing a consistency and flavor much like the inside of an Almond Joy); malted chocolate fudge made from Milo (a powdered drink mix much like Ovaltine); and the ever-present, universally beloved sugee biscuits, aka semolina butter cookies.Form the dough into small balls, then bake them for a relatively quick stint until they reach a pale yellow color (no golden-brown here, due to the lack of milk solids). .

Moroccan Semolina and Almond Cookies Recipe

Moroccan Semolina and Almond Cookies Recipe

Moroccan Semolina and Almond Cookies Recipe

For each cookie, spoon out a level tablespoon of dough, roll it between your palms to form a ball and dredge in sugar.Place balls 2 inches apart on the lined baking sheets, then use your thumb to push down the center of each cookie, pressing firmly enough to make an indentation and to cause the edges to crack. .

Semolina Biscotti

Semolina Biscotti

Semolina Biscotti

Unauthorized use and/or duplication of this material without permission from owner is strictly prohibited.Click here for round-up feature consent.If you guys read my last post, you know why biscotti are literally my favorite cookies to make (aside from the fact I tend to gravitate towards Italian baked goods 😉 ).In my last post, I covered all the reasons why biscotti are the best cookies, but here's a quick TL;DR recap for you...Since you don’t have to scoop out dough into individual cookies, you can whip up a batch of biscotti FAST.Add in spices, chocolate chips, dried fruit, extracts…It’s so great being able to throw in whatever you have in your pantry.I immediately thought that these would both make excellent biscotti, so I texted some friends and took a vote.Personally, I wanted to use the graham flour, but to my surprise, everyone voted for Semolina (all who participated were also Italian, so I guess it's not really that shocking).I've always been familiar with this type of flour because it is used a lot in Italian cooking (pasta, pizza...) & bread baking.Semolina flour is best known for helping to hold shape due to it's high-gluten content (it is a MUST for homemade pasta), but it also has a very rich, buttery flavor.I think it created a nice balance; you can taste the flavor of semolina and the texture is more sandy (almost like how cornbread is) but the cookie bakes up perfectly and isn't tough (be careful when using high gluten flours because you don't want to over mix where that can happen!I have a similar recipe, Lemon Ricotta Cake, where I blend all purpose flour and cornmeal (semolina can also be used) which creates a beautiful texture & crumb.It can certainly be dessert, but the flavor is more wholesome and we found ourselves snacking on it with our eggs at breakfast and meals at dinnertime, too.Again, it reminds me of a slightly sweet cornbread and it oddly paired very well with a bowl of chili.baking powder ½ tsp salt Instructions Preheat the oven to 350 degrees.Sprinkle a couple of tablespoons of all purpose flour onto the cookie tray that is lined with parchment.Carefully dump out the bowl onto the tray and gently form the dough into one long log.The dough will be slightly sticky and soft, so add more flour as needed to form the shape. .

Chewy Chocolate, Peanut Butter & Oatmeal Cookies w/Semolina Flour

Chewy Chocolate, Peanut Butter & Oatmeal Cookies w/Semolina Flour

Chewy Chocolate, Peanut Butter & Oatmeal Cookies w/Semolina Flour

(edges only, please) Some people like plain ones sprinkled with sugar.But every female I know who bakes thinks her chocolate chip cookie recipe does everything your chocolate chip cookie recipe does but better.But I wanted to make a special cookie for my friend’s birthday (read: I ran out of all-purpose flour), so I decided to try using semolina flour.I ate the cookies that were in my backpack and which I was definitely supposed to give to Ameet for her birthday.Anyway, in cookie form, semolina flour does some interesting gymnastics.Although the cookie remains somewhat dense despite the change in flour, it’s very delicate, so each bite slowly gives way against your laboring tongue as the peanut butter and chocolate thicken together and slowly dissolve.Semolina is really fun to bake with and people use it a lot in Middle Eastern cooking.3/4 c crunchy peanut butter (I used the “natural” kind).Preheat your oven to 350 F. Line a large baking sheet with parchment paper and set it aside.In a small bowl, whisk together the flour, baking soda and salt; set aside.Gradually add in the semolina flour until it’s all just combined.Organize your cookies on the sheet and bake for about 13-18 minutes (depends on your oven).Normally, I would never cook cookies that long, but I needed to for this recipe.

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August: The Power of Flour in Chocolate Chip Cookies

August: The Power of Flour in Chocolate Chip Cookies

August: The Power of Flour in Chocolate Chip Cookies

It offers a cookie with the golden ratio of chewy in the middle and crispy on the edges, with decadent chocolate packed into every bite.Find out how each ingredient helps make the perfect, tender chocolate chip cookie.For our recipe, we cream softened butter and sugar together, a classic technique that whips air pockets into the dough.Cookies that use the creaming method will be puffier and hold their shape during baking, ensuring a melt-in-the-mouth interior.Together, the sugars mellow each other out, creating the ideal cookie that pairs crisp edges with a chewy interior.It also helps the cookies caramelize, raising the pH level in the dough for peak browning.Chocolate chips often have chemical stabilizers that help them keep their shape during baking.The semisweet categorization means that the chips pack enough sweetness without being cloying or bitter.While this cookie definitely packs nutrition, think of the added protein as a boost to both flavor and texture.The bran and germ bring a nutty, whole-grain taste, complementing the caramel flavor of the brown sugar and rich chocolate.The baker in search of chew and earthy, whole-grain flavor will find this is the ideal cookie.Your brain may think, “That’ll be one tough cookie,” but your taste buds will prove this is a fallacy.The high protein content is better than white flour for gluten development, which is especially desirable for chewy breads—and the chewiest cookies!Long story short, this is the recipe for those looking for the superior chewy cookie that doesn’t skew tough.Bob’s versatile all-purpose wheat flour has a protein content of 10% to 12%, creating cookies that are tender but have enough gluten structure to form a satisfyingly chewy interior.All-purpose flour doesn’t bring much to the table in terms of flavor, meaning the chocolate, butter, and sugar shine the most in this cookie recipe.Too low a temperature and the cookies spread too much and and become uniformly crisp with no chewy contrast.A tribute to the almond lovers out there, this cookie brings the nuttiest flavor, with a relaxed, tender chew.High in gluten and fantastically elastic, semolina flour is made from durum wheat.Traditionally used in pasta-making, semolina has a golden hue that comes from carotenoids, a compound that gives carrots and apricots their signature color.In the cookies, the carotenoids transform into an appealing buttery color, making this the most “golden” of our recipes.Reach for this recipe if you’re looking for a cookie with the sunniest color matched with elastic chew.BOB’S RED MILL CASSAVA FLOUR: And now for our tasty chocolate chip cookie that just happens to be gluten- free!Cassava flour’s neutral flavor and fine, light texture make it an excellent choice for gluten-free baked goods.During testing, we found a pure cassava flour cookie was a little soft, lacking an element of chew.When we added a touch of almond flour to the mix, we created a cookie that packed more of that traditional toothsome crumb.Bob’s Red Mill Organic All- Purpose Flour lends enough protein and gluten to create a cookie that holds its shape but keeps a tender crumb.Makes about 26 cookies Ingredients 1 cup (227 grams) unsalted butter, softened.Garnish: flaked sea salt Instructions Line a rimmed baking sheet with parchment paper.Add eggs, one at a time, beating well after each addition and stopping to scrape sides of bowl.5.0 from 1 reviews Save Recipe Print Chocolate Chip Cookies: 100% Bread Flour Bob’s Red Mill Artisan Bread Flour is the not-so-secret trick to making these superiorly chewy cookies.Makes about 26 cookies Ingredients 1 cup (227 grams) unsalted butter, softened.3 cups (381 grams) Bob’s Red Mill Artisan Bread Flour.Garnish: flaked sea salt Instructions Line a rimmed baking sheet with parchment paper.Add eggs, one at a time, beating well after each addition and stopping to scrape sides of bowl.5.0 from 1 reviews Save Recipe Print Chocolate Chip Cookies: 100% Whole Wheat Flour These are our heartiest chocolate chip cookies, thanks to Bob’s Red Mill Stone Ground Whole Wheat Flour.Packing earthy whole wheat flavor and a robust protein content for plenty of chew, these cookies bake at a higher temperature than others.Makes about 26 cookies Ingredients 1 cup (227 grams) unsalted butter, softened.3 cups (375 grams) Bob’s Red Mill Stone Ground Whole Wheat Flour.Garnish: flaked sea salt Instructions Line a rimmed baking sheet with parchment paper.Add eggs, one at a time, beating well after each addition and stopping to scrape sides of bowl.Keep in mind that this recipe, unlike others, calls for the addition of baking powder, which helps the heavier almond flour dough rise to the occasion.Makes about 26 cookies Ingredients 1 cup (227 grams) unsalted butter, softened.1 cup (150 grams) 66% cacao roughly chopped dark chocolate Instructions Line a rimmed baking sheet with parchment paper.Add eggs, one at a time, beating well after each addition and stopping to scrape sides of bowl.Semolina pumps up the buttery color and flavor of our chocolate chip cookies, in addition to giving them a toothsome crumb.With a heavier, chewier dough requiring a hotter bake, the main difference between this recipe and the others is your oven temperature, which should be 400°F (200°C).Makes about 26 cookies Ingredients 1 cup (227 grams) unsalted butter, softened.Garnish: flaked sea salt Instructions Line a rimmed baking sheet with parchment paper.Add eggs, one at a time, beating well after each addition and stopping to scrape sides of bowl.Then almond flour comes in to help introduce the chewy bite you want in a chocolate chip cookie.1 cup (96 grams) Bob’s Red Mill Super-Fine Blanched Almond Flour.Garnish: flaked sea salt Instructions Line a rimmed baking sheet with parchment paper.Add eggs, one at a time, beating well after each addition and stopping to scrape sides of bowl.It’s not butter straight from the refrigerator (usually temping at 38°F/3°C), which will be too difficult to cream with the sugar, limiting the fluffy air you can whip into your dough.And it’s not “room temperature” butter (traditionally 75°F/24°C), which is so soft that any air bubbles you beat in will pop as soon as heavier ingredients are added.It should give slightly when pressed with a finger but should still show resistance, keeping you from making a sizable indentation.You can wrap the butter in a warm towel, but the surface can end up warmer than the interior.You can flatten it with a rolling pin, creating more surface area to speed up the softening process, but talk about a workout!You can submerge it in tepid water, but again, the surface gets too warm while the interior doesn’t get much warmth at all.These hefty chocolate outliers are more likely to burn in the oven, lacking protection from the dough.Then, grab a large, sharp kitchen knife, but don’t use serrated— that’ll chop the chocolate too finely.Work from one end of the cutting board to the other, starting with more intense, fine chopping and lessening as you go along.Our photo shows you the ideal chop, a gradient that goes from fine to medium to large pieces.Creaming butter, incorporating eggs, and adding flour are all simple but key parts of making chocolate chip cookies.Science- wise, the sharp sugar crystals break into the dense fat of the butter, creating little pockets.The mixer simultaneously fills these voids with air, creating microscopic bubbles that expand and lighten the butter-sugar mixture.Certain spots of butter will stubbornly stick to the sides, not getting proper creaming attention.You can’t salvage over-creamed butter, so pay attention to the changing consistency of your creamed mixture carefully.Add eggs, one at a time, beating well after each addition and stopping to scrape sides of bowl.The cleanest, easiest way to add eggs to your batter is to place them in a measuring cup and then pour them in one at time.Eggs are emulsifiers, which means they help bind ingredients together to create a homogenous mixture.However, if you add them all at once, they emulsify with each other first, creating a large, scrambled mixture that resists smooth incorporation.A bowl, a whisk, and a quick stir are all that’s needed to make sure the dry ingredients are blended together well.It might not even take a minute for your dry ingredients to be properly incorporated into the batter.It creates evenly portioned cookie dough balls without using your hands directly.Then release the cookie dough ball from the scoop and onto the parchment paper-lined baking sheet.If the oven hasn’t had time to preheat properly, the chilled dough balls won’t bake evenly.Because you’ve creamed your butter and chilled the dough, these cookies are fundamentally opposed to spreading too much, which is good.Depending on your recipe selection, you’ll have one of two ways to check cookie doneness: “until golden” and “until bottom edges are golden.” Either way, the time will always be 8 to 12 minutes, and you should always rotate your pans halfway through baking for even heat distribution.The 5-minute rest on the still- hot pans will help set up any lingering softness to your cookies.The wire rack allows your cookies to release excess steam so they can set up and get crisp.But you can’t just place room temperature cookie dough balls into a bag and freeze them.In the tight, precious space of a freezer, the bag is bound to get pressed and jostled, mashing the dough balls back together before freezing sets in.And if you have frozen your cookie dough for a while, there’s the issue with recipe recall—what temperature do you bake it at and for how long? .

Maamoul (Date-Filled Semolina Cookies)

Maamoul (Date-Filled Semolina Cookies)

Maamoul (Date-Filled Semolina Cookies)

Baking bread, cakes, cookies and other sweet treats is a holiday tradition that many of us participate in.Muslims enjoy eating maamoul after sundown during Ramadan, their 30-day religious holiday of prayer and intermittent fasting.Similarly, Christians enjoy the cookies as a treat during the days leading up to the Lenten fast, as well as on Easter Sunday.In Jewish communities, maamoul cookies are often made for the Purim, Rosh Hashanah, and Hanukkah holidays.Alternate names / spellings: mamoul, ma’amoul, mamool, semolina cookies.Semolina flour is very high in protein, so it's a good product to use for baking cakes and cookies.- This coarse, pale yellow flour is made from durum wheat, which is the same product used to make pasta and couscous.Semolina flour is very high in protein, so it's a good product to use for baking cakes and cookies.Another (less messy) option is to cream them together on medium power in the bowl of a stand mixer fitted with the paddle attachment.Press into a maamoul mold (or flatten slightly into disc and make decorative crosshatch marks with fork on top).Turn the mould over and gently tap it on the counter surface to dislodge the cookie and place it onto a baking sheet lined with parchment or a silicone mat.Maamoul are semolina cookies, typically filled with pistachios, walnuts or fruit, such as dates or figs.After adding and encasing your desired filling, you can use the tines of a fork to decorate the tops of the cookies.Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos. .

Moroccan Semolina Cookies {Lemon Ghriba}

Moroccan Semolina Cookies {Lemon Ghriba}

Moroccan Semolina Cookies {Lemon Ghriba}

Made with the almond and semolina flours, these lemon flavored cookies are a perfect accompaniment to a cup of mint tea or coffee.Beautiful and flavorful Moroccan Semolina Cookies with almond flour and lemon are coming your way!It's considered slightly healthier that a regular white flour baking powder - will help our cookies rise.However if you can't find, you can make omit it and increase the amount of lemon zest applesauce is used in place of an egg.Preheat the oven to 350 F and line a large baking sheet with a parchment paper.To a bowl with sugar add applesauce and beat with electric mixer for 1 minute.Roll in powdered sugar, place on a baking sheet and lightly press in a center of a cookie with your thumb.Shape the remaining of cookies and bake for 14 minutes, rotating the pan from front to back halfway.I recommend storing these vegan Ghriba cookies in the airtight container at a room temperature for up to 3 days. .

Semolina Cookies with Anise, Raisins and Sesame

Semolina Cookies with Anise, Raisins and Sesame

Semolina Cookies with Anise, Raisins and Sesame

This post may contain Amazon or other affiliate links that allow us to earn a small commission at no extra cost to you.You can enjoy baked harcha shortly after they come out of the oven, but your patience will be rewarded if you wait, as their flavor does improve the next day.Store completely cooled cookies in an airtight container at room temperature for up to a week or in the freezer for much longer.Moroccan Semolina Cookies with Anise, Raisins and Sesame - Baked Harcha Christine Benlafquih | Taste of Maroc These crunchy cookies take their name from harcha, a stove top semolina bread.parchment paper Cook Mode Prevent your screen from going dark Ingredients 1x 2x 3x For the Dough 2 cups fine semolina.Make the Cookie Dough Measure out your semolina and all purpose flour into a large bowl.Add the sugar, baking powder, salt, sesame seeds, anise, and raisins.Shape and Bake the Cookies Prepare the garnish by combining the semolina and sugar in a small bowl.Roll the balls in the sugar and semolina garnish then place on the prepared baking sheets, spaced two to three inches apart.Once completely cooled, the cookies should be stored in an airtight container, where they will keep at room temperature for up to a week or in the freezer for several months. .

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