Ingredients

90 gram butter, melted

3 eggs

1 1/4 cup (200g) pure icing sugar

1 1/4 cup (200g) fine semolina flour

1 1/2 cup (225g) self-raising flour

1 teaspoon vanilla extract

1 teaspoon orange blossom water

2 tablespoon pure icing sugar, extra

Method

1.Preheat oven to 160°C/325°F. Grease oven trays; line with baking paper.

2.Combine butter, eggs and sifted icing sugar in large bowl. Stir in semolina, sifted flour, extract and orange blossom water.

3.Roll level tablespoons of mixture into balls, place about 7.5cm (3 inches) apart on trays; flatten slightly. Sift extra icing sugar over biscuits.

4.Bake biscuits about 15 minutes or until golden and sugar has `cracked’. Transfer to wire rack to cool.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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