Life..a miracle

Life..a miracle

Saturday, February 11, 2012

Back to the grind

I really couldn't figure out on what note I should begin this post. I have been out of the blogging world for a good 3 months. Its definitely been a long time and truly an unplanned one.
The past year was a real tough one..though it brought on a lot of good changes, it was a challenging year for me and for the new 'us'. But with the hopes that the new year will be a new start for us, we got married on the first day of the year! :) We had a small ceremony with the near and dear ones and truly have some lovely memories of the day..the kind that become stories that would be passed down through generations.

Its been only two weeks that we got back from a long India trip, a true hiatus but now I couldn't be more ready to cook, bake and of course experiment! I must admit to something, for the past 6 months I have been receiving the Martha Stewart Living magazine actually addressed to someone else who lived at the same address previously. :P I am not exactly a big fan of it but then who wouldn't mind a free copy. :D
So after getting back, on a free afternoon and I was finally able to go through all of them and bookmark the interesting recipes. Today's recipe is something I found in the one of these magazines. It is just the right recipe for someone who is actually getting started / getting back to baking and wants to make something simple and quick and with minimal measurements. I was a definite qualifier for that.
So here it is a cookie recipe with a twist in it.

Semolina sheet cookie
The original recipe suggested that the cookie resembled a deconstructed biscotti. The cookie has a lovely crunchy texture and comes out really light.

1/4 cup all-purpose flour
1/4 cup oat flour
1/4 cup semolina
1 tsp crushed fennel seeds
1/4 cup sugar
1/4 tsp baking powder
a pinch of salt
11/2 tbsp butter
1 large egg / 2 egg whites - save some for brushing
1 tbsp sliced almonds

  • Preheat oven to 350 F. Whisk together the flours, semolina, fennel seeds, baking powder and salt.
  • Beat butter and sugar together until pale and fluffy followed by the eggs. Add in the flour mixtures and bring it all together. 
  • Press dough into an even 1/4-inch thickness on a parchment lined baking sheet. Brush with egg wash and sprinkle with almonds. Bake until golden, 22 - 25 minutes. Let cool on a wire rack. Break into pieces and enjoy!
The semolina adds the crunch to the cookie, but the fennel seeds show up in between and deliver a lovely flavor. I was surprised by the flavor of the seeds, truly didn't expect them to do so well in a cookie! Hope you guys enjoy it too.

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