Semolina Ghriba

Directions

1. 1
   Beat the egg with the sugar until pale and creamy, about 3-4 minutes. This is important - the air whipped in creates the beautiful cracks later.
2. 2
   Briefly stir in the melted butter, vanilla and lemon zest. Traditionally, ghriba is often made with oil - butter gives it a richer flavor.
3. 3
   Mix the semolina, baking powder and salt, then fold into the egg mixture until a soft dough forms.
4. 4
   Cover the dough and let it rest for about 30 minutes. During this time, the semolina swells and the dough becomes easy to shape - please don’t skip this step. Then stir the dough once more. If it is still very soft, add a little more semolina.
5. 5
   Chill the dough in the fridge for another 10-15 minutes - this makes it even easier to shape.
6. 6
   Preheat the oven to 180 °C (350 °F) top and bottom heat. Line a baking sheet with parchment paper.

Nothing sticks. Everything releases.

Your cake comes out clean, every single time.

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1. 7
   Shape the dough into a ball, then gently roll it back and forth into a long log. Cut it into pieces of approx. 25 g each - this way all cookies turn out the same size.
2. 8
   Roll each piece into a ball and coat it generously in powdered sugar until thickly covered.
3. 9
   Place the balls on the baking sheet with some space between them and gently flatten the tops with two fingers.
4. 10
   Bake for about 12-15 minutes, until the cracks are clearly visible and the bottom is lightly golden. The surface should stay pale.
5. 11
   Let them cool completely on the baking sheet.