What do you do when you have an entire packet of fine semolina? You make Ghoriba, of course. These moorish little semolina and coconut biscuits are perfect with a cup of tea. Just try stopping at one!
Makes 30 biscuits
- 225g caster sugar
- 4 eggs
- 3 tbsp butter (unsalted)
- 2 tbsp oil (preferably unflavoured)
- 250g desiccated coconut
- 170g fine semolina
- 1 tsp baking powder
- 4 drops rosewater essence
- 1/2 cup water
- Icing sugar (to dust)
- Place sugar, eggs and butter in a bowl. Beat with an electric beater until the mixture is creamy.
- Add oil and mix well.
- Add desiccated coconut, semolina and baking powder and mix well until combined.
- Allow the mixture to rest for 20 minutes. Meanwhile, preheat oven to 180C and line 2 baking trays with baking paper.
- In a small bowl, mix the water and rose essence together.
- To shape the biscuits, dip your fingers into the bowl of rose water. Then scoop up a small ball of dough (~3cm diameter) and shape it into a ball. Place the ball onto the baking tray. Repeat with the remaining dough.
- Dust the cookies with icing sugar (NB – traditionally, the tops of the biscuits are dipped in icing sugar before being placed on the tray. I found it tricky to remove the balls from the icing sugar without ruining their shape with this method, hence resorting to dusting them).
- Bake for 10 – 12 minutes or until they are lightly browned. The tops should be cracked. Allow the cookies to cool on the tray before transferring them to a wire rack. Serve with tea!
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