Moroccan · Dessert
Semolina Diamond Cookies
Little diamond-cut semolina cookies, crumbly and lightly spiced with aniseed and lemon zest, baked pale then sometimes dipped in honey — a tea-time classic from the Moroccan sweet tin. The semolina gives them a distinctive sandy, melt-in-the-mouth crumb quite unlike a flour biscuit.
- Prep
- 25 min
- Cook
- 18 min
- Total
- 43 min
- Serves
- 10
- Level
- Medium
Ingredients
- 250 g fine semolina
- 100 g plain flour
- 120 g butter, softened
- 90 g sugar
- 1 egg
- 1 tsp ground aniseed, zest of 1 lemon
- 1 tsp baking powder, pinch salt
Method
- 1
Cream and mix
Cream the butter and sugar, beat in the egg, then work in the semolina, flour, aniseed, zest, baking powder and salt to a soft dough. Rest 20 minutes.
- 2
Roll and cut
Roll the dough about 1 cm thick and cut into diamonds with a knife.
- 3
Bake
Bake at 170°C for 15–18 minutes until just set and pale gold at the edges — do not brown them.
- 4
Finish
Cool on the tray to firm up; dip in warm honey and press a sesame seed on top if you like a sweeter finish.
Chef's tips
- Resting the dough lets the semolina hydrate for a tender, sandy crumb.
- Bake them pale — colour means they will be hard rather than short and crumbly.
Frequently asked questions
Why semolina rather than flour?
Semolina gives these cookies their characteristic sandy, crumbly texture that a plain flour biscuit cannot match.
Do they have to be honey-dipped?
No — they are lovely plain with tea, but a honey dip makes them richer and more festive.