Semolina Wreath Cookies
Votes: 2
Time: 5 hours 50 minutes
Complexity: easily
Servings: 18
Complexity: easily
Servings: 18
Nutritional value per serving:
Calories 104, total fat 5 G., saturated fats 3 G., proteins 2 G., carbohydrates 12 G., fiber 0 G., cholesterol 24 mg, sodium 37 mg, sugar 5 G.
Calories 104, total fat 5 G., saturated fats 3 G., proteins 2 G., carbohydrates 12 G., fiber 0 G., cholesterol 24 mg, sodium 37 mg, sugar 5 G.
These soft, chewy semolina cookies are baked in rings, but with decorative sprinkles in red, white, and green, they transform into charming Christmas wreaths. This simple recipe is perfect for working with kids in the kitchen. They'll love forming the dough into rings and decorating them with nonpareils.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup of premium flour + extra for work
- 1/3 cup durum wheat semolina
- 1/3 cup sugar
- 1 teaspoon anise seeds
- 1/4 teaspoon salt
- 110 g chilled unsalted butter, cut into 8 pieces
- 1 large egg, separate the yolk from the white
- 1 tbsp. honey
- 1 tsp vanilla extract
- 0.5 tsp finely grated orange zest
- 0.5 tsp finely grated lemon zest
- Nanparelle, for garnish
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Cooking the dish according to the recipe:
- Combine the wheat flour, semolina, sugar, anise seeds, and salt in a food processor. Process until almost all the seeds are incorporated into flour, about 3 minutes. Add the butter and pulse until it forms pea-sized pieces. Add the egg yolk, honey, vanilla extract, orange and lemon zest; process until the dough comes together in a smooth ball.
- Place the dough on a piece of plastic wrap. Form it into a disk, wrap it in plastic wrap, and refrigerate until firm, at least 4 hours or overnight.
- Line 2 baking sheets with parchment paper. Let the dough soften slightly at room temperature, about 15 minutes. Scoop out 1 tablespoon of dough and form ropes 12 cm long and 0.5 cm thick. Tie the ends of each rope together to form wreaths; arrange on the prepared baking sheets, spacing them 4 cm apart (return the dough to the refrigerator if it becomes too soft). Refrigerate the baking sheets until the dough hardens, about 30 minutes.
- Position oven racks in the upper and lower thirds of the oven and preheat to 325°F (160°C). Bake the cookies, rotating the baking sheets halfway through, until golden brown, 15 to 18 minutes. Remove from the oven and let cool on the baking sheet. Whisk the egg white with 1 tablespoon of water in a small bowl; brush the cookies with it. Sprinkle with nonpareils, then return to the oven and bake until the topping is set, another 2 to 3 minutes. Transfer to wire racks and let cool completely.
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