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
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
High in Omega 3 & 6
High in Manganese
High in Selenium
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