Sicilian Semolina Piattos
ANZAC cookies are an Australian cookie eaten in remembrance of a WW1 battle. Jenna’s family came from Australia and they have made these cookies for me several times. They’re my absolute favorite- I love the soft, chewy interior and crunchy outside. I love the caramel flavors and sweet coconut.
For our Italian family Christmas party, I wanted to bake cookies that would be appropriate for their audience but at the same time fulfill my ANZAC cravings. Enter Sicilian Semolina Piattos.
Piatto means flat in Italian so these are semolina flat cookies, by translation.
Yeild: 25-30 cookies
- 1 c. rolled oats
- 3/4 c. unsweetened dried coconut*
- 1 c. semolina flour
- 1 c. white sugar
- 1/2 c. non-hydrogenated margarine, melted (I like smart or earth balance)
- 1 tbsp amber honey
- 1 tsp baking soda
- 2 tbsp boiling water
Toast oats and coconut at 300* for 5-10 minutes. Combine with semolina and sugar, set aside.
Melt margarine, then mix with honey. Add the water to the baking soda then add this to the wet mixture.
Fold the wet into the dry until a dough is formed. Refrigerate for about 20 minutes then drop tbsp sized balls onto a parchment lined baking sheet. Bake at 300* for 15-20 minutes, depending on if you like them chewy or crunchy. (18 seemed perfect for me!)
I’m having some technical difficulties- regular posting will *hopefully* resume tomorrow!