I wanted to make something using semolina flour so I did a search on taste spotting and found this recipe on Spice Foodie. It's really basic and easy to do. The cardamom smells really nice and the semolina flour is fun to experiment with. I think I made about 10 cookies with this recipe- it has a small yield so if you want more cookies double it. I also used vanilla extract but the original recipe calls for almond extract.
Ingredients:
1/2 cup all purpose flour
1/4 cup fine semolina
1/2 tsp. ground cardamom
1/8 tsp. baking soda
1/4 cup granulated white sugar
crushed almonds
1/4 cup unsalted butter
2 tbsp. whole milk (you can also try soy or almond milk)
1/2 tsp. vanilla extract
Method:
1. Melt the butter and set aside to cool. Chop the almonds for the dough into coarse chunks, set aside. In a large bowl sift together the a.p. flour, semolina, cardamom, baking soda, and sugar. Add the coarse almond pieces and stir until well combined.
2. Pour the milk and almond extract into the cool melted butter, stir until well combined. Pour the liquid mixture into the dry ingredients, stir until well combined and a firm dough is achieved. If you find the mixture is not sticking together add a couple more drops of milk- but only a little bit at a time. Form a ball with the dough, cover and allow to sit 10 minutes.
3. Preheat oven to 350F/180C and prepare a cookie sheet. Divide the dough into even sized balls. Evenly space the balls on the cookie sheet, use the palm of your hand to flatten the cookies. Place on whole almond in the center of each cookie. Bake in center of oven for 10-15 minutes or until lightly golden brown.
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