Semolina Cookies “Melo-makarona”

Ingredients

Metric


120 g all-purpose flour
30 g semolina flour
60 ml orange juice
40 ml olive oil
20 ml maple syrup
½ tsp cinnamon powder
¼ tsp salt
⅛ tsp ground clove
⅛ tsp ground nutmeg

Syrup:
80 ml orange juice
80 ml maple syrup
¼ tsp cinnamon powder
⅛ tsp ground nutmeg

Recommeded Garnish:
15 g ~ 7 halves walnuts, crushed

US


1 cup all-purpose flour
¼ cup semolina flour
¼ cup orange juice
3 tbsp olive oil
1 tbsp maple syrup
½ tsp cinnamon powder
¼ tsp salt
⅛ tsp ground clove
⅛ tsp ground nutmeg

Syrup:
⅓ cup orange juice
¼ cup maple syrup
¼ tsp cinnamon powder
⅛ tsp ground nutmeg

Recommeded Garnish:
7 halves walnuts, crushed

MAKES16 cookies
PREP15 minutes
BAKING TIME10 minutes
TOTAL TIME4hrs+ or overnight
Steps
1Preheat the oven to 180°C (360°F) Bottom Heat. Make the dough. Add flour, semolina, cinnamon powder, clove, nutmeg and salt to a small mixing bowl.
2Whisk to distribute.
3Add olive oil, orange juice and maple syrup.
4Mix with a spoon just until combined and dough-like.
5Transfer the dough onto a clean flat surface - or onto a piece of baking paper. Split it into 16 portions. Roll each one into a ball then flatten and pinch to shape into an oval.
6Add to a baking tray lined with baking paper. Pierce each cookie with a fork.
7Bake in the middle of the oven for 15 minutes.
8In the meantime, make the syrup. Add maple syrup, orange juice, cinnamon and nutmeg to a small saucepan.
9Whisk and bring to a boil. Remove from heat and set aside.
10Place baked cookies into a deep dish.
11Pour the syrup over the cookies.
12Garnish with crushed walnuts. Clingfilm and place into the fridge to soak for 4 hours or, ideally, overnight.
Nutritional Info
Makes 16 cookies
70 Calories per cookie
1g protein
11g carbohydrates
0g fiber
3g fat
High in Vitamins B1, B2, C, E, K
High in Omega 3 & 6
High in Manganese
High in Selenium
5.00 of 5 - 6 votes


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