Ingredients
2 eggs
125 grams of sugar (approximately 1/2 cup)
125 ml of sunflower oil (approximately 1/2 cup)
125 grams of plain yogurt (approximately 1/2 cup)
Zest of 1 lemon 🍋
Pinch of salt
450 grams of durum or soft wheat semolina (approximately 2 1/4 cups)
10 grams of baking powder (approximately 2 teaspoons)
200 grams of powdered sugar (approximately 1 1/2 cups), for coating
Directions
Mix Wet Ingredients:
In a large mixing bowl, whisk together 2 eggs and 125 grams of sugar until well combined.
Add 125 ml of sunflower oil and 125 grams of plain yogurt to the egg mixture. Mix until smooth.
Add Lemon Zest and Dry Ingredients:
Stir in the zest of 1 lemon and a pinch of salt.
Gradually add 450 grams of semolina and 10 grams of baking powder to the mixture. Stir until a dough forms.
Rest the Dough:
Let the dough rest for 5 minutes to allow the semolina to absorb the liquids and firm up slightly.
Form the Biscuit Balls:
Preheat your oven to 200°C (392°F).
Take small portions of the dough and roll them into balls about 1 inch in diameter.
Roll each ball in powdered sugar until well coated.
Bake:
Place the biscuit balls on a baking sheet lined with parchment paper.
Bake in the preheated oven for 10-15 minutes, or until the tops are lightly golden.
Cool and Serve:
Let the lemon biscuit balls cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Serve at room temperature.
Nutritional Benefits
Lemon: Rich in vitamin C and antioxidants, adding a fresh and zesty flavor.
Yogurt: Provides probiotics and calcium, contributing to the softness of the biscuit balls.
Semolina: Adds a unique texture and a good source of fiber.
