These Tunisian semolina cookies are made by rubbing semolina and flour with butter to form a crumbly, melt-in-the-mouth dough. Flavored with cinnamon, they can be baked in large batches to share at gatherings.
Mix the semolina, flour, confectioners' sugar, baking powder, cinnamon and salt in a bowl. Add the softened butter and orange blossom water and rub together to form a dough.
Take pieces of dough weighing about 20 grams and roll into small balls. Press lightly with a fork to leave a pattern.
Bake in an oven preheated to 160°C / 320°F for 15 minutes, until the edges are lightly colored. The tops should stay white.
Do not overbake the cookies: the tops should stay white. Take them out of the oven as soon as the edges begin to color. Allergens: contains wheat (gluten) and milk.
Portakal çiçeği suyu bulamadığım için yerine birkaç damla vanilya kullandım, koku daha sade oldu ama yine de güzeldi. 160 derecede pişirmek tam kıvamını buldu, daha yüksek ısıda denediğimde altı çabuk kararmıştı.
İrmiği elemeden kullandım, tarifte dediği gibi 15 dakika fırınlayınca kenarları güzelce renklendi ama üzeri istediğim gibi bembeyaz kaldı. Kalabalık bir davet için iki katı yaptım, tam 40 tane çıktı.
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