Semolina Shortbread Cookies. Remove them to a wire rack to get completely cold, then sprinkle with sugar before storing in an airtight tin. Note: If you would like to make this recipe gluten free, substitute both the plain flour and the semolina with gluten free flour. As soon as I saw that the recipe had semolina in it, I was hooked. The semolina was the deciding factor. Semolina, or rava as we call it in Gujarati, is an incredibley versatile ingredient that has a delicious toothy texture and a flavor that is great in both sweet and savory foods.

The secret ingredient is semolina for that extra crunch! Finish with a sprinkle of demerara sugar. We use cookies on this site and by continuing to browse it you agree to sending us your cookies. You can have Semolina Shortbread Cookies using 4 ingredients and 7 steps. Here is how you cook that.

Ingredients of Semolina Shortbread Cookies

You need 175 g of unsalted butter.
You need 175 g of all purpose flour.
Prepare 75 g of semolina.
Prepare 75 g of caster sugar.

In a large bowl, beat together the sugar and butter until light and fluffy. Add plain flour and semolina and mix until combined. Press the mixture into prepared baking tin and prick the shortbread all over with a fork. This will prevent it from rising up.

Semolina Shortbread Cookies instructions

Sift together the semolina, all-purpose flour, and caster sugar into bowl..
Rub the butter into the flour until it’s fully combined and comes together. If it doesn’t come together easily, add the tablespoon of milk or water gradually, until the dough comes together, and leaves the bowl clean.
Press this into the spring form tin until it reaches the edges of the pan, and is evenly spread across the pan..
Use the back of a spoon to smoothen it..
Prick it with a fork randomly. Using the back of the fork, press the edges to make a nice pattern around the pan..
Place in an oven preheated to 170°C, and bake until it turns golden brown. About 10- 15 minutes..
Remove from the oven. Allow it to cool for about 5 minutes before unbuckling the spring form tin. Using a sharp knife, cut the cookies into triangles. Allow to cool before serving..

Beat in the flour, cornstarch, salt, and vanilla extract, until well combined. The dough will be very soft. You will love the burst of fresh lemon flavor in these buttery, tender shortbread cookies. And if that's not enough to tempt your taste buds, they get dipped in a tart, lemony glaze. Cookies taste more lemony the next day.