Sesame Semolina Cookies

Instructions

1. Step 1

   Heat the oven to 175°C. Line two baking sheets with parchment paper.

   Cookware: baking sheet, parchment paper

2. Step 2

   Spread the sesame seeds on one prepared baking sheet. Toast until fragrant and lightly golden, stirring once, then transfer them to a shallow bowl to cool.

   Timer: 6 min (fixed)

   Ingredients used: 70.0 gr Sesame Seed

   Cookware: baking sheet, Shallow bowl

3. Step 3

   Whisk the semolina, wheat flour, baking powder, and salt together in a mixing bowl.

   Ingredients used: 4.0 gr Baking Powder, 2.0 gr Fine Salt, 200.0 gr Semolina, 120.0 gr Wheat Flour

   Cookware: mixing bowl, whisk

4. Step 4

   Beat the softened butter and sugar in a second mixing bowl until creamy and slightly lightened.

   Timer: 3 min (fixed)

   Ingredients used: 100.0 gr Granulated Sugar, 115.0 gr Unsalted Butter

   Cookware: electric mixer, mixing bowl

5. Step 5

   Beat the egg and vanilla extract into the butter mixture until smooth.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 piece Egg, 5.0 ml Vanilla Extract

   Cookware: electric mixer, mixing bowl

6. Step 6

   Fold the prepared dry mixture and the milk into the butter mixture until an even, soft dough forms. Let the dough rest so the semolina can hydrate.

   Timer: 10 min (fixed)

   Ingredients used: 30.0 ml Milk

   Cookware: mixing bowl, rubber spatula

7. Step 7

   Divide the dough into 20 equal portions and roll each into a ball. Press each ball into the prepared toasted sesame coating, flatten gently, and arrange on the lined baking sheets.

   Cookware: baking sheet, parchment paper, Shallow bowl

8. Step 8

   Bake at 175°C until the cookies are set and lightly golden around the edges, rotating the baking sheets halfway through.

   Timer: 14 min (fixed)

   Cookware: baking sheet

9. Step 9

   Cool the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

   Timer: 15 min (fixed)

   Cookware: baking sheet, wire rack