• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 6 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 150g butter
  • 80g castor sugar
  • 3/4 tsp vanilla essence
  • Sifted
  • 150g plain flour
  • 3/4 tsp baking powder
  • 40g ground almonds
  • 50g semolina
  • 1/8 tsp salt
  • Some castor sugar for dredging the baked cookies


  1. Cream butter, sugar and essence until creamy. Beat in sifted ingredients, ground almonds, semolina and salt.
  2. Mix until well combined. Refrigerate mixture for 10-15 minutes if it is too soft.
  3. Roll out the dough on a lightly floured tabletop. Use a cookie cutter and stamp out desired shapes or, if preferred, roll out into small balls, the size of small limes.
  4. Arrange them on a lightly greased tray. Press down the small balls of dough with a fork to create an impression. Bake in preheated oven at 170°C for 15 minutes or until golden brown.
  5. Place cookies on wire racks to cool before dredging in extra sugar.
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