Algerian Semolina Sugar Cookies, Petits Gateaux au Sucre

I'm not sure what these cookies are called in Algerian. I think they might be called Ghribiyia b's-smid or Boussou la tmessou. I need feedback on this. This is a very simple recipe. The semolina actually produces a lighter sugar cookie than regular flour. You can use the photos for this recipe to guide you with the previous cookie recipes I posted.

Ingredients:

1 kg of semolina flour
1 kg de semoule

3 eggs separated
3 oeufs

750 gr of sugar
750 gr de sucre

2 sticks of butter softened
225 gr de beurre

1 tablespoon of vanilla extract
1 cuillere a soupe de vanille

If you add a teaspoon of baking soda the cookies will be lighter.

Water
Eau

An electric handheld blender really makes the job easy. I finally broke down and bought one. Preheat the oven to 350F (180C, gas mark 6)

Method:

1) Beat the egg yolks and butter until light and fluffy as shown. Add the sugar and blend.

2) Whisk the egg whites until the consistency shown. This is the way I was taught to make the cookies. I don't really know if it makes much of a difference to the finished product.

3) Add the vanilla. Blend the egg and butter mixture with the flour. The dough will feel "gritty".

 

4) Add the egg whites. If the dough does not come together add a little water and blend until it does. Do not overwork the cookie dough.

5) Take a walnut sized piece of dough and shape it with your hands to form a sphere. Wetting your hands with water keeps the dough from sticking to your hands. It takes a little practice to form dozens of even ones. If you like you can dip the cookies in confectioner's sugar before baking. Place the cookies 2" apart from eachother on a buttered or parchment lined baking sheet. Bake for about 10-15 minutes. My home oven is awful, poorly calibrated and it burns cookies on the bottom before the top cooks. I will have to buy a convection oven before seriously posting more recipes for baked goods.

 

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Comments

[shuna]

I am always up for trying new round little cookies. It is interesting that the recipe calls for whites that have been beaten. If I make them I will use this trick: I add some of the sugar into the whites right before they get to the stage required. This gives them a little more body and structure and they incorporate into the hard dough more easily.

I love that they are made with semolina flour. Intriguing...

[melissa]

Dear Farid, thank you for visiting my cookingdiva blog! Can`t wait to try some of your delicious and good looking recipes :)

[Michele Young]

I enjoy your recipes, thank you so much for sharing them.

[Paz]

Nice perfect looking cookies. Thanks!
Paz