Ingredients for 25 cookies
2 ½ cups organic semolina
2/3 confectioners (powdered) sugar
1 cup room temperature butter
2 large eggs, lightly beaten
2 teaspoons baking powder
1 pinch salt
zest of one lemon, grated
3/4-1 cup dark chocolate chips (according to preference—whether you prefer more or less chocolate)
Sift the organic semolina with the confectioners sugar on a work surface. Create a hole in the center, then add the softened butter, the eggs, baking powder, pinch of salt and the grated lemon zest and knead quickly until the dough is smooth and firm.
Place in the refrigerator for thirty minutes.
Place the dough on a floured board, add the chocolate chips, and with a heavy rolling pin, roll the dough out to a thickness of about ¼ inch.
Cut the dough into cookies using a cookie-cutter. Place the cookies on a baking sheet lined with parchment paper.
Bake at 350-375°F degrees for 7-8 minutes or until golden brown.
When golden brown, turn off the oven and leave the cookies to dry with the oven door half open for a minute or so.
Remove and cool on a wire rack. Enjoy with coffee, tea, milk, whatever your favorite cookie accompaniment is! Or store them in an airtight cookie jar or tin, until you wish to eat them.
There are many myths and legends about the invention of the cookie–some attribute it to a gourmet from ancient Rome named Apicius, who prepared a mash of wheat and organic flour: boiled first they were then set out into the sun to dry. When dried it was cut into squares, and then fried. By this time, they were golden brown, sweet, crumbly and crunchy: voila! the first cookies in history
In the Middle Ages, historical sources put the art of cookie-making in the convent kitchens: the monks of Reims, for example, famous for their skill in copying manuscripts, also invented a renowned honey and spice cookie.
Today, eating a cookie is one of everyday life’s sweetest moments. A secret for the most crumbly, tasty cookie? Organic semolina.