These semolina biscuits are the kind of treat that feels both nostalgic and refined at the same time. With their crisp exterior, tender crumb, and rich buttery flavor, they are perfect for afternoon tea, breakfast spreads, or as a simple snack with coffee. Semolina adds a unique texture — slightly sandy before baking, then magically transforming into a crunchy, golden biscuit once the heat hits it.
What makes this recipe special is the balance of ingredients: the richness of butter, the mild sweetness of sugar, and the nutty aroma of semolina. They’re incredibly easy to prepare, require no fancy tools, and bake beautifully every single time.
Ingredients (Detailed & Expanded)
Dry Ingredients
- 1 cup fine semolina
Fine semolina works best because it gives the biscuits a delicate crunch without being gritty. Avoid coarse semolina for this recipe. - 1 cup all-purpose flour
This helps bind the dough and gives structure to the biscuits. - ½ cup granulated sugar
Adjust according to taste, but this amount creates a balanced sweetness. - 1 teaspoon baking powder
Gives the biscuits a slight lift so they’re not too dense. - ¼ teaspoon salt
Enhances the buttery flavor and balances the sweetness.
Wet Ingredients
- ½ cup unsalted butter, softened
Soft butter creams more easily and blends with the semolina for a smooth dough. If using salted butter, reduce added salt slightly. - 1 large egg
Helps bind the dough and adds richness. - 1 teaspoon vanilla extract
Adds a beautiful warm aroma. You can substitute with almond extract for a different flavor.
Optional Add-Ins
- Lemon or orange zest for a citrusy note
- 2 tablespoons desiccated coconut
- Pinch of nutmeg or cinnamon
- Sesame seeds for topping
- A few drops of rose water for a Middle Eastern touch
How to Make Semolina Biscuits (Step-by-Step, Detailed)
1. Prepare the Butter Mixture
In a large mixing bowl, add the softened butter and sugar.
Using a whisk or electric mixer, beat them together until pale, creamy, and fluffy.
This step is important — it helps the biscuits develop their light texture.
You should see the mixture lighten in color and feel airy.
If the butter is too cold, the mixture won’t cream properly.
If the butter is melted, the biscuits may spread too much during baking.
2. Add the Egg and Vanilla
Crack the egg into the bowl and add the vanilla extract.
Mix until fully incorporated.
At this stage, the mixture may look a bit looser — that’s perfectly normal.
The egg adds moisture and richness, helping bind the semolina.
3. Mix the Dry Ingredients
In a separate bowl, combine:
- Semolina
- All-purpose flour
- Baking powder
- Salt
Use a whisk or fork to combine them well.
This ensures the baking powder is evenly distributed, helping the biscuits rise evenly.
4. Form the Dough
Add the dry mixture gradually into the wet mixture.
Use a spoon or your hands to mix until a dough forms.
The dough should be soft but not sticky.
Semolina absorbs moisture slowly, so let the dough rest for 10 minutes.
This allows the semolina to swell and the dough to firm up slightly.
If the dough still feels too soft, add 1–2 tablespoons of semolina.
If it feels too stiff, add a teaspoon of milk.
5. Shape the Biscuits
Preheat your oven to 180°C (350°F).
Line a baking tray with parchment paper.
Roll small portions of the dough into smooth balls, about the size of a walnut.
Flatten them gently with your fingers or the bottom of a cup.
If you want a decorative surface:
- Press a fork lightly on top.
- Make crosshatch patterns.
- Sprinkle sesame seeds.
- Press an almond in the center.
Leave some space between biscuits — they spread slightly.
6. Bake to Golden Perfection
Place the tray in the preheated oven and bake for 12–15 minutes.
You want the biscuits to be:
- Golden on the edges
- Slightly soft in the center (they harden as they cool)
- Fragrant with butter and vanilla
Do not overbake — they will turn dry and hard.
Once out of the oven, let them cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Texture & Flavor Notes
As they cool, the biscuits:
- Become firmer
- Develop that classic semolina crunch
- Keep a soft, slightly crumbly interior
The buttery flavor becomes more pronounced after a few hours.
They store well for about one week in an airtight container.
Variations (More Words & Ideas)
1. Chocolate Chip Semolina Biscuits
Fold in mini chocolate chips for a playful twist.
2. Coconut Semolina Biscuits
Add desiccated coconut to enhance texture and aroma.
3. Lemon Semolina Biscuits
Add fresh lemon zest for a bright, refreshing flavor.
4. Spiced Semolina Biscuits
Mix in cinnamon, nutmeg, or cardamom for warmth.
5. Honey Semolina Biscuits
Replace some sugar with honey for a softer, deeper sweetness.
Serving Suggestions
These biscuits pair wonderfully with:
- Hot tea
- Black coffee
- Mint tea
- Warm milk
- Afternoon snacks or breakfast spreads
They also make great edible gifts when packed in a nice tin.
