I am sharing these little lemon delights with you. I won’t describe the aroma when I took them out of the oven; they won everyone over, especially my husband, despite him not being fond of semolina flour. Yes, you heard right, these little treats were made with semolina flour. Unlike my husband, I really love this flour; I like using it for both savory and sweet dishes. These lemon cookies are perfect at any time of the day, slightly crunchy on the outside and very soft on the inside.
But now, come with me as we start baking
- Preparation time: 5 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 3/4 cups semolina flour
- 1 egg
- 3 1/2 tbsp vegetable oil (I used peanut oil)
- 1 lemon (Zested)
- 1/4 cup granulated sugar
- 1 tsp baking powder
- as needed powdered sugar (For coating)
Steps
In a bowl, mix the egg with the sugar and then add the oil.
Also add the grated lemon zest, then flour and baking powder.
Mix well, the dough will be very soft and slightly sticky, but don’t worry, it will be easy to work with.
Form balls and roll them in previously sifted powdered sugar, then place the balls on a baking tray lined with parchment paper.
Bake in a preheated static oven at 356°F in the middle of the oven for 10, at most 12 minutes, no longer.
Once the lemon cookies are out of the oven, they will be very soft. Let them cool completely.
The lemon cookies with semolina flour are ready to be enjoyed. See you in the next recipe.
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