Ingredients for 30 biscuits
3 large eggs
1 cup granulated sugar (reserving 2-3 tablespoons for sprinkling over the cookies)
2 teaspoons finely grated lemon zest
½ cup sunflower or other mild vegetable oil
3 ¼ cup organic semolina
2 level teaspoons baking powder
Beat the eggs with 7/8 cup of the sugar until creamy. Add the grated lemon zest and oil and beat together for a few minutes.
Add the organic semolina and baking powder; mix well until mixture is smooth and even.
Wrap the dough in plastic wrap and place in the refrigerator for 30 minutes.
Unwrap the dough, place on a pastry board. Form about 30 balls the size of walnuts, roll each in the remaining granulated sugar (adding a little extra if needed) and arrange on a baking tray lined with parchment paper.
Bake at 350°F degrees for about 10/12 minutes, or until they are golden-brown (Check after a few minutes).
Once golden, remove from the oven, leave to cool on a wire rack.
Serve right away on a decorative tray, or store in a ceramic cookie jar, or elegant tin.
Biscuits (in the UK, cookies in the USA) are one of the oldest forms of sweet baked goods. The term biscuit derives from the Latin “panis biscoctus”, meaning “cooked twice”. Legend has it that Jason, leader of the Argonauts, preparing for his expedition in search of the golden fleece, asked the cook to bake long lasting cakes which would serve as supplies during the journey. Something dry, that could last a long time and not get moldy.
The cook put the loaves in to bake, but while they were cooking, he fell asleep. They overbaked! (i.e., “twice baked”). Surely, they would be ruined! But when the cook checked the oven, they have reduced in volume and moisture, becoming thin and crumbly.
Tasting them, he realized that they were tasty and crunchy and perfect! And so, continues the legend, the first cookies were created.
