ide.
Place the flour,semolina,baking powder and 1/2
Preheat oven 350\u00b0.
Beat butter in bowl, when softened, beat in sugar, flour and semolina. Mix until it is dough. Roll out lightly. Put on cooking pan. Prick shortbread all over using a fork.
Bake for 1 1\\4 hour on center shelf in oven. While warm mark the surface, using a knife into wedges. Let cool.
Store in air-tight tin.
y the sifted flour and semolina.
Work the ingredients together
and chill.
Allow Butter Shortbread Cookie Dough to soften to
preheat oven to 325.
sift the flour and salt into a bowl and mix in semolina.
beat together the butter, sugar and lemon zest.
stir in flour mixture and currants.
work the dough with your hands til it clumps together.
mold into a flattened ball and place on nonstick baking sheet.
press the dough into 9 1/2 inch circle.
trim edges neatly and make indentations on edges with a fork and prick the surface all over top.
bake 35 minutes.
cut into 12 wedges.
dd the flour and the semolina and blend the ingredients together
f a sheet pan with semolina flour or cornmeal. Make the
orm a mound of the semolina, salt, add egg, 1/2
or further use in another recipe).
Bring to a simmer
Mix together semolina, flour, chopped crystallised melon (optional),
ool on pan.
Recipe Tip
Shortbread can be topped with
In a saucepan heat the semolina over a medium-high heat.
he all purpose flour and semolina flour together. *This is very
oodles. Add directly to your recipe.
hobz (bread):
Put the semolina and flour in a very
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.
eat. Gradually whisk in semolina. Stir until semolina is very thick and
side.
For the cheesy semolina, combine milk, salt, and nutmeg
n a saucepan. Add the semolina and bring it back to