Preheat the oven to 350\u00b0F. Grease and line 2 baking pans with parchment paper.
Combine butter, eggs and 1 1/4 cups sifted powdered sugar in a large bowl. Stir in semolina, sifted flour, vanilla and orange blossom water.
Roll level tablespoons of mixture into balls. Place about 3 inches apart on prepared pans; flatten slightly. Sift remaining 2 tbsp powdered sugar over cookies.
Bake for 15 mins, or until golden and sugar has cracked. Cool in pans 2 mins. Remove from pans; cool completely on wire rack.
o slow and add the semolina and then the flour, beating
Combine flour, semolina and granulated sugar in a
Combine sugar and next 2 ingredients in a large bowl, and beat at medium speed of an electric mixer until light and fluffy.
Add grated orange rind and next 4 ingredients and beat well.
Combine semolina and all-purpose flour; gradually add to the creamed mixture, beating well to form a soft dough.
and melted butter. Add the semolina and stir in, then sprinkle
coa powder. As with all cookies, it's the taste
f a sheet pan with semolina flour or cornmeal. Make the
orm a mound of the semolina, salt, add egg, 1/2
Mix together semolina, flour, chopped crystallised melon (optional),
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
lour, all-purpose flour, and semolina and set aside. Beat the
In a saucepan heat the semolina over a medium-high heat.
he all purpose flour and semolina flour together. *This is very
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
oodles. Add directly to your recipe.
hobz (bread):
Put the semolina and flour in a very
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Place cookies on cookie sheet and then
To make the semolina pudding, heat the milk together
In a saucepan, heat the milk on medium heat until hot.
Add the semolina, sugar and dash of salt and stir well.
Stir the semolina every few minutes to avoid creating lumps. The semolina is ready when the cereal leaves a pattern on the top for several seconds when you are stirring it (approximately 10 minutes).
Spoon the semolina into 8 oz pyrex dishes then sprinkle the top with cinnamon. The cereal will continue to firm up as it cools.
Cover and refrigerate when cool.