Semolina biscuits recipe

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

  • healthy
Serves30
SkillEasy
Preparation Time20 mins chill dough
Cooking Time15 mins in batches
Total Time35 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories50 Kcal3%
Fat2g g3%
Saturated Fat1g g5%

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

WEIGHT CONVERTER

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Method

  1. 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.
  2. 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.
  3. 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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