Lemon cookies with semolina flour.
I share with you these little lemon delights. I can’t even begin to describe the aroma when I took them out of the oven, they won everyone over, especially my husband despite not being a big fan of semolina flour. That’s right, you heard it correctly, these treats were made with semolina flour, unlike my husband, I absolutely love this flour, and enjoy using it for both savory and sweet dishes. These lemon cookies are perfect for any time of day, slightly crispy on the outside and super soft on the inside.
But now come with me and let’s start baking.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Lemon Cookies with Semolina Flour
- 1 cup semolina flour
- 1 egg
- 1/4 cup vegetable oil (I used peanut oil)
- 1 lemon (Grated zest)
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- as needed powdered sugar (For coating)
Steps for Lemon Cookies with Semolina Flour
In a bowl, mix the egg with the sugar and then add the oil.
Add in the grated zest of one lemon and then the flour with the baking powder and a pinch of salt.Mix the ingredients well: the dough will be very soft and slightly sticky, but don’t worry, it will be easy to work with.
Create balls with your hands (about the size of a walnut).
Roll each ball in the previously sifted powdered sugar, ensuring they are entirely covered.
Place the balls on a baking sheet lined with parchment paper, spacing them apart.
Bake in a preheated static oven at 356°F for about 12-15 minutes, until you see the characteristic cracks appear on the surface.Once out of the oven, they will be super soft: let them cool completely before touching them.
The cookies are ready to be enjoyed. See you in the next recipe.
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