Chop&Savor®Mastering these sweet semolina treats requires a careful balance of temperature and timing. The golden rule is combining piping hot cookies with completely chilled syrup to ensure maximum absorption without turning the dough to mush. With careful attention to the flour ratio and a gentle bake, you will create a stunning dessert that melts in your mouth.
Chop&Savor · Cookies · Semolina Syrup Cookies
International · Medium · semolina · cookies · syrup · dessert · baking · pistachioCookies
Semolina Syrup Cookies
Learn how to bake soft, buttery semolina syrup cookies. These sweet treats are baked until golden and soaked in a cool lemon syrup for a perfect dessert.
· The Story
Instructions × 6
Prep
01
Prepare the Syrup
Combine the granulated sugar and water in a saucepan and bring the mixture to a rolling boil. Once the sugar is fully dissolved and boiling, stir in the lemon juice. Remove the saucepan from the heat immediately and set it aside so the syrup can cool completely.
3 1/2 cups Granulated sugar3 1/2 cups Water3 drops lemon juice
02
Mix the Dough
In a large mixing bowl, combine the room-temperature butter, one whole egg and one egg white from the eggs, powdered sugar, and baking powder. Mix these ingredients thoroughly until you have a smooth base. Add the semolina, then gradually incorporate the all-purpose flour until you form a soft and nonsticky dough.
180 grams Butter2 count Eggs1 cup Powdered sugar1 packet Baking Powder5 tablespoons Semolina4 cups All-purpose flour
03
Shape the Cookies
Shape the dough into walnut-sized ovals and place them on a parchment-lined baking tray. Brush the tops evenly with the reserved yolk from the eggs. Score the top of each cookie lightly with a fork to create a decorative pattern.
2 count Eggs
Cook
04
Bake the Cookies
Place the baking tray in a preheated oven at 180 C using a conventional no fan setting. Keep a close eye on the all-purpose flour and semolina dough pieces starting at the 15 minute mark. Bake for around 20 minutes total and remove them from the oven once they are perfectly golden.
4 cups All-purpose flour5 tablespoons Semolina
Finish
05
Soak the Cookies
Let the hot cookies rest on the tray for 3 to 4 minutes immediately after removing them from the oven. Gradually pour the cooled syrup made of water, granulated sugar, and lemon juice directly over the hot cookies. Allow the cookies to rest at room temperature for at least 2 hours so they absorb the liquid fully.
3 1/2 cups Water3 1/2 cups Granulated sugar3 drops lemon juice
06
Garnish and Serve
Once the cookies have fully absorbed the syrup and rested, sprinkle the tops with ground pistachio. Serve them at room temperature or store them in an airtight container for later. Enjoy your sweet and sticky homemade treats.
1 tablespoon ground pistachio
- 01Chef tip 1
Always ensure your syrup is completely cold before pouring it over the hot cookies to prevent the dough from becoming overly mushy.
- 02Chef tip 2
Do not overwork the dough once you add the flour, as this can make the cookies tough instead of melt-in-your-mouth soft.
- 03Chef tip 3
If your oven runs hot, start checking the cookies for an even golden color at the 12 minute mark.
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