Semolina biscuits
Crumbly semolina and coconut biscuits topped with pistachio and almond. Makes 45
Melt-in-the-mouth biscuits made with semolina and coconut, each pressed into a mix of shredded pistachio and almond. Similar to nankhatai, and very easy: everything goes into one bowl.
- Total time
- 38 min
- Difficulty
- easy
- Serves
- 15
Ingredients
For decoration
Method
0/5 doneStep 1: Heat the oven to 350°F (325°F fan) and line baking trays.
Step 2: Mix the 3 ½ oz semolina, 3 ½ oz plain flour, 3 ½ oz sugar, 3 ½ oz butter, ½ cup milk, 2 ⅝ oz desiccated coconut and ½ tsp bicarbonate of soda and knead into a soft dough.
Step 3: Roll into 45 round balls and flatten each a little.
Step 4: Dab the top of each biscuit into the 1 oz pistachios and almonds and arrange on the trays, nut side up.
Step 5: Bake for 15–18 minutes until golden brown. Cool and store in an air-tight tin.
18 min
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 3 g
- Carbs
- 19 g
- Fat
- 10 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does semolina biscuits take?
- About 38 minutes in total: 20 minutes to prepare and 18 minutes to cook.
- How many people does it serve?
- 15 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of sugar?
- Caster sugar, same amount.
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