Semi-sweet cookies and updates...

I made those semi-sweet semolina cookies about 2 days ago. There are still quite a lot left. They are very crunchy and granular, and light on sugar. I sometimes like them light; I feel overstuffed when they are too sugary.

I’ve been having too many nuts these few days with them being on promo at the health store. I bought this big bag of mixed nuts and dried fruits which also had goji berries and dried cranberries! So now my nut allergy is kicking off! I have a terrible sore throat. I am hoping it is just an allergy reaction (which will go in a day or two) and not the beginning of a cold.

And then, second thing I have to say is that BoyfriendLovlie has found a job! It’s a temporary one starting in January but it is still something and we are both very happy. If you’ve been reading this blog you’ll remember I was talking about us staying up until late and doing applications. So, now I just need to find a part-time job for myself and everything will be great!

If you want the recipe for the semolina cookies, here it is. (Feel free to add more sugar if you like).

Ingredients (about 3 dozen small cookies)

Cookie dough

¾ cup coarse semolina
¾ cup all-purpose flour
7 leveled tablespoons margarine
7 tablespoons vegetable oil
½ cup demerara sugar (or any granular sugar)
1-2 tablespoons soymilk
½ teaspoon baking powder
¼ teaspoon allspice

Chocolate and nuts coating

75 g (or 12 squares) plain cooking chocolate
Handful of nut of your choice, finely chopped

• Preheat oven at 180 degrees Celsius.
• Mix semolina, flour, baking powder and allspice together.
• Add margarine and work between the fingers to obtain the consistency of fine breadcrumbs.
• Add the sugar. Mix well.
• Pour in the oil and knead to form a dough.
• Add soymilk (1 tablespoon at a time) and knead to make the dough easy to roll.
• Divide into small balls and roll on a board (very lightly floured if required).
• Cut into shapes using a cookie cutter. (Mine was a small one, about 3.5 cm or 1.5 inches in diameter).
• Place on an ungreased baking tray.
• Bake for 13 – 16 minutes.
• Remove and let cool on a rack.

Chocolate and nuts coating:

• Melt the chocolate by placing it in a saucepan over low heat.
• When completely melted, remove from heat.
• Then wheel each cookie into the chocolate to only coat the edges. (You will have to be quick with this so the chocolate doesn’t go hard again).
• To glue on the nuts, I found it less messy and easier to sprinkle them on with a big bowl underneath to catch the surplus.
• Place each cookie on a rack at room temperature until the chocolate solidifies.