Recipes

Marmood Cookies

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
400 g Butter 1⅔ cups
60 g Milk 4 tbsp
350 g Semolina 2 cups
160 g Laucke Wallaby Flour 1 cups
55 g Caster Sugar ¼ cup
10 g Rose Water 2 tsp

Method

  1. Preheat oven to 180°C.

  2. Boil the milk and butter together.

  3. Mix the semolina, flour, and sugar together. 

  4. Add the boiling milk and butter to the dry ingredients and mix until combined.

  5. Finally add the rose water.

  6. Roll the mixture into small balls, using teaspoon sized pieces.

  7. Place onto prepared baking trays, at least 5 cm apart to allow room for spreading.

  8. Decorate each with a piece of glace cherry.

  9. Baking temperature 180°C.

  10. Baking time 15 minutes or until golden brown.

  11. Allow the biscuits to cool on baking trays.

  12. Yield approximately 50 at 20 grams each.

  • Laucke Specialities
  • Yield: 50 @ 20 grams each
  • Bake: 15 minutes
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