The lemon and whole semolina cookies are a fragrant, light treat with a slightly rustic and crumbly texture.
Perfect for breakfast or a snack.
The cookies have a more rustic and slightly grainy texture compared to those made with only 00 flour.
The use of whole semolina gives a crunchier structure and an interesting organoleptic profile, balanced by the citrus aroma of lemon.
If you want to try other homemade and genuine cookie recipes, check out these other ideas I leave you right below:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 27 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons, Winter, Spring
- Energy 52.86 (Kcal)
- Carbohydrates 8.43 (g) of which sugars 1.45 (g)
- Proteins 1.67 (g)
- Fat 1.74 (g) of which saturated 0.33 (g)of which unsaturated 0.26 (g)
- Fibers 0.01 (g)
- Sodium 19.02 (mg)
Indicative values for a portion of 13 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups whole grain semolina flour (whole)
- 1 egg
- 3 tbsps sugar (you can use up to 5 tbsps for sweeter cookies)
- 2 tbsps lemon juice
- 1 tbsp water
- as needed lemon zest (grated)
- 3 tbsps extra virgin olive oil
- 1 tsp baking powder
- 1 pinch salt
Tools
Below are the tools used to make the recipe.
For some, I’ve also included the Amazon link if you are interested in purchasing based on my recommendation.
Just click on the Amazon icon and proceed directly from here.
- 1 Mixing Bowl
- 1 Rolling Surface silicone
- 1 Baking Mat silicone
- 1 Fork
- 1 Citrus Juicer
- 1 Baking Tray
- 1 Rolling Pin
Steps
In the mixing bowl add the flour, sifted baking powder, and a pinch of salt.
Mix with a fork.
Combine the egg, sugar, oil, a pinch of salt, lemon zest, and lemon juice in the center of the dry ingredients.
Mix the liquids with the dry ingredients with a fork until you can no longer do so.
When the dough begins to take shape, work it with your hands.
You will get a nice, soft, and compact dough ball.
On the rolling surface, roll out the dough with a rolling pin and use a round cookie cutter (mine has a 2.5-inch diameter) to shape the cookies.
Place the cookies on the baking tray lined with compostable parchment paper or a silicone mat.
I find silicone mats fantastic, washable, and reusable.
Preheat the oven and once at temperature, bake at 340°F convection for about 14 minutes.
Always adjust according to the power of your oven.
With these quantities and the size of the cutter, I gave you you’ll get about 27 cookies.
Of course, if you make them thicker, you might get 20/22 instead, it’s up to you.
Enjoy your meal
Storage of Lemon and Whole Semolina Cookies
Airtight container: a tin box or glass jar with an airtight seal is the best choice.
Cool and dry place: keep them away from moisture, heat sources, and direct light.
Duration: they keep well for 4-5 days, maintaining fragrance and flavor.
If you want to be extra sure, place a sheet of paper towel in the container: it helps control moisture.
FAQ (Questions and Answers)
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