Semolina Biscuits

Ingredients
60g (2oz) butter
90g (3oz) caster sugar
90g (3oz) plain flour
½ level tsp baking powder
90g (3oz) semolina
4 tbsp milk
½ tsp almond essence

Method
1. Cream the butter and sugar. Mix in the flour, baking powder and semolina and add enough milk to make a stiff paste, and then add the almond essence.  Roll into small balls (c. 30g each), place on a lined baking tray and squash slightly, and b.

2. Bake at 180°Cfor 12-13 minutes. When firm, transfer to a wire rack to cool. Store in an airtight tin or jar.

Status

Very nice - cooked in the rayburn at a lower temperature for about half an hour.