Semolina dough is filled with a cinnamon-spiced walnut mixture and shaped into logs in karabij, a dairy-free cookie from Lebanese kitchens. Made with vegetable oil instead of butter, it also answers the call for a lactose-free sweet.
Knead the semolina, flour, oil, sugar, yeast and rose water into a smooth dough, cover and rest for 20 minutes.
Mix the crushed walnuts with the sugar and cinnamon.
Pinch off small pieces of dough and roll them into logs, tuck in the walnut filling, seal and flatten slightly.
Bake in an oven preheated to 180°C for 18 minutes, until the bottoms turn lightly golden.
If the dough cracks while shaping, knead in a few drops of water. Do not take the cookies out of the oven too early — if the bottoms have not lightly coloured, the centre will stay doughy. Allergens: contains wheat (gluten), tree nuts (walnut).
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