Biscuit Arab/ Ghee Cookies

One of my favorite cookies is biscuit Arab.

The dough is so easy to work with and mixing is done manually. These are  not so sweet yet delicious. Prefer to make my cookies in small batches but you can double or triple the recipe according to your need.

Basically the dough is a mixture of flour, sugar and ghee or butter. I gave a twist and added semolina flour for the double crunchy impact. These cookies can be done with or without semolina, both are additive and delightful.  Both have the same shape, soft  and buttery but this one is a bit sandy since semolina is added to the dough. As long as the dough sticks together, you can roll it as tiny balls and bake.


Ingredients
1/4 cup ghee or butter
1/2 cup self rising flour
1/4 cup semolina flour
1/4 cup castor sugar
Cherries - chopped; for decorating/pressed over the rolled balls.

Method

1. Except for cherries, combine all the ingredients. 
2. Mix and compact it as dough.
3. Pinch a small bit and roll out.
4. Place on baking tray lined with baking paper.
5. Do the same with the balance of the dough.
6. Press cherry on top.
7. Bake at 160C for 20 minutes or till cookies are golden yellow.  
8. When completely cool, store in an airtight container.