Semolina slices

Name: Semolina slices
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 500 g Semolina; 150 g soft butter; 1 package Baking Powder; 1/2 TEASPOON ground cinnamon; 1 pinch Salt; 2 TABLESPOONS Lemon juice; 150 g Whole milk yoghurt; 40 Pine nuts; 50 ml Sugar beet syrup; 1 package Orange-Back; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

500 g Semolina
150 g soft butter
1 package Baking Powder
1/2 TEASPOON ground cinnamon
1 pinch Salt
2 TABLESPOONS Lemon juice
150 g Whole milk yoghurt
40 Pine nuts
50 ml Sugar beet syrup
1 package Orange-Back
baking paper

Directions

1
Put semolina in a bowl. Add butter, baking powder, cinnamon, salt and 1 tablespoon lemon juice and knead. Knead the yoghurt. Put the dough on a baking tray lined with baking paper and smooth it down. Use a sharp knife to mark diamonds of approx. 5x5 cm. Press a pine nut into the middle of each diamond.
2
Bake the cake in a preheated oven (electric: 175 °C/ gas: level 2) for 30 minutes. Remove from the oven and cut the marked lozenges. Continue baking for about 30 minutes. Mix sugar beet syrup, remaining lemon juice and fine orange fruit. Brush the lozenges several times with the mixture and leave to dry. Results in about 40 pieces