Vegan Semolina Biscuits

Lenten semolina biscuits offer natural flavor and comfort without animal ingredients, suitable for fasting periods or for those following a vegan diet. Semolina is combined with vegetable oil and rice flour for a soft and crunchy texture, while lemon zest adds subtle and refreshing notes. A simple recipe with accessible ingredients, suitable for snacks and relaxing moments.

Semolina is a versatile grain that is used not only to make the porridge familiar to everyone from childhood. It is added to various types of dough (biscuits, yeast, pancakes, etc.). Very often, this grain is used in the preparation of meatballs (both to be added to minced meat and as breading). In order to diversify our diet, we decided to prepare semolina biscuits for evening tea.

They will not contain eggs, dairy products, or animal oil. In short, nothing that is forbidden to eat during Lent. We will even replace wheat flour with rice flour. Thus, this tasty treat will be suitable not only for those who fast, but also for vegetarians and people suffering from celiac disease.

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  First, mix all the dry ingredients (according to the list above).
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  That’s what it should look like.
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  Then pour the water and oil into the dry mixture. Mix everything thoroughly and leave for about ten minutes (or longer).
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  This is necessary so that the dry ingredients (primarily the semolina) absorb moisture and swell. In the meantime, turn on the oven. It needs to be heated to 180 °C.
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  Knead the semolina mixture well again. The biscuit dough should not be crumbly. If necessary, add a little more liquid (oil or water). The result should be a slightly sticky and very soft dough. Divide it into several pieces and roll them into balls slightly smaller than a plastic tennis ball. Place the pieces on a baking sheet (I lined it with a Teflon mat) and bake for 20 minutes.
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  A little patience and the semolina biscuits are ready.
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  All that remains is to let it cool slightly, and then you can serve it.