Coconut and Semolina Riba

Ingredients

• 250 g Grated coconut (Finely grated, ideally the variety used for Moroccan pastries)
• 250 g Medium semolina (Durum wheat semolina, couscous type)
• 200 g Very fine granulated sugar (If the sugar is not very fine, replace with powdered sugar)
• 1 sachet Vanilla sugar (About 8 g)
• 150 g Vegetable oil (Sunflower or rapeseed oil, neutral)
• 6 g Baking powder (About 1 tsp)
• 1 pinch Salt
• 2 tbsp Lemon and orange zest (Finely grated zest, can be limited to lemon)
• 2 tbsp Chunkless jam (Prefer a smooth jam (e.g. apricot or orange))
• 3 pcs Eggs (Large eggs, or 4 small eggs)
• 2 tbsp Orange blossom water (For shaping, adds a typical fragrance)
• 200 g Powdered sugar (For rolling the biscuits before baking)

Instructions

1. Prepare the workstation

   Gather all ingredients, weigh them with the scale and prepare the equipment (bowl, whisk, spatula, zester, baking sheet). Preheat the oven to 180 °C.

   Time: PT5M

2. Beat the eggs with salt and vanilla sugar

   In the bowl, crack the eggs, add a pinch of salt and the packet of vanilla sugar. Whisk by hand until the mixture becomes slightly frothy.

   Time: PT2M

3. Incorporate the oil and fine sugar

   Pour the vegetable oil then the very fine granulated sugar. Whisk vigorously until a homogeneous and slightly glossy batter forms.

   Time: PT3M

4. Add the jam and zest

   Stir in the two tablespoons of chunkless jam as well as the lemon and orange zest. Mix until the jam is well distributed.

   Time: PT2M

5. Mix the coconut

   Add the 250 g of grated coconut. Work the dough with hands or spatula for 3 minutes to release the coconut's natural oil.

   Time: PT3M

6. Add the baking powder

   Sprinkle the 6 g of baking powder over the dough and mix quickly.

   Time: PT1M

7. Add the semolina

   Pour the 250 g of medium semolina. Knead gently for about 5 minutes until you obtain a supple dough that does not stick to the fingers.

   Time: PT5M

8. Prepare the coating

   In a small bowl, mix the powdered sugar with the orange blossom water to obtain a slightly sticky paste. Set aside.

   Time: PT2M

9. Form the biscuits

   Take portions of dough about 22 g (roughly the size of a small nut). Roll each portion in the powdered‑sugar‑orange‑blossom mixture, then place on the baking sheet lined with parchment paper. Lightly flatten with the back of a spoon.

   Time: PT15M

10. Baking

    Place the sheet in the middle of the preheated oven at 180 °C. Bake 15 to 20 minutes, until the biscuits are golden and slightly cracked.

    Time: PT17M

    Temperature: 180°C

11. Cooling

    Remove the sheet from the oven, cover immediately with cling film to prevent drying, then let cool completely before removing the biscuits.

    Time: PT10M

Nutrition Facts

Calories

100

Protein

3 g

Carbohydrates

15 g

Fat

5 g

Fiber

1 g