Tunisia's semolina cookie, ghraiba, is made by rubbing semolina and flour with butter into a crumbly, melt-in-the-mouth dough. Spiced with cinnamon, this cookie bakes well in large batches and is easily shared at big family gatherings.
Mix the semolina, flour, powdered sugar, baking powder, cinnamon and salt in a bowl. Add the softened butter and orange blossom water, rubbing them in to form a dough.
Pinch off pieces of dough of about 20 g each, roll into balls, and press lightly with a fork to make a pattern.
Bake in an oven preheated to 160°C for 15 minutes, until the edges take on the slightest colour; the tops should stay pale.
Do not overbake the cookies; the tops should stay pale white, so take them out as soon as the edges take on the slightest colour. Allergens: contains wheat (gluten) and milk.
You can use a few drops of vanilla instead of the orange blossom water; the aroma will be plainer, but it won't affect the texture of the cookie.
Admin DadaGastro · verified in test kitchenPortakal 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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