Name: Semolina biscuits recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves: 30
Cuisine: Baking, British
Ingredients: 60g (2oz) butter; 90g (3oz) caster sugar; 125g (4oz) plain flour; ½ level tsp baking powder; 60g (2oz) semolina; 4 tbsp milk; ½ tsp almond essence; 5.5cm (2¼in) plain cutter; 2 baking sheets, lightly buttered or lined with Bakewell paper

By GoodtoKnow

published 23 February 2011

in Recipes

This recipe for semolina biscuits has stood the test of time as it was originally printed in Woman's Weekly magazine in 1944. The dough is rolled out and cut into sun and moon shapes. Great for all the family.

Ingredients

60g (2oz) butter
90g (3oz) caster sugar
125g (4oz) plain flour
½ level tsp baking powder
60g (2oz) semolina
4 tbsp milk
½ tsp almond essence
5.5cm (2¼in) plain cutter
2 baking sheets, lightly buttered or lined with Bakewell paper

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Method

Cream the butter and sugar. Mix in the flour, baking powder and semolina and add enough milk to make a stiff paste, and then add the almond essence. If too soft to roll out at once, wrap the dough in cling film and chill for 30 minutes, while the oven heats up to Gas Mark 4 or 180°C.
Roll out on a lightly floured surface and stamp out rounds with the cutter, then with the same cutter, stamp out halfway across each round to give half moon and oval shapes.
Place the shapes on the baking sheets and bake for 12-13 minutes. When firm, transfer to a wire rack to cool. Store in an airtight tin or jar

Top Tip for making Semolina biscuits

Cut out the biscuits to any shape you like to suit the occasion.

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