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Traditional Pistachio Cookies with BEER!

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Ingredients

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	485 grams flour flour 00
	150 ml Beer light beer
	125 grams wheat semolina
	200 ml Oil sunflower
	4 grams Baking Powder
	600 grams Sugar granulated
	400 ml Water
	100 grams coconut one package grind coconut
	50 grams Pistachio

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Traditional Pistachio Cookies with BEER!

Name: Traditional Pistachio Cookies with BEER!
Prep time: 30 min
Cook time: 20 min
Total time: 30 min
Yield: 30
Cuisine: Macedonian
Ingredients: flour: 485 grams; Beer: 150 ml; wheat semolina: 125 grams; Oil: 200 ml; Baking Powder: 4 grams; Sugar: 600 grams; Water: 400 ml; coconut: 100 grams; Pistachio: 50 grams

Crumbly structure and amazing aroma!

Features:

Cuisine:

Macedonian

Aromatic and Crumbly Vegan Cookies

30 minutes
Serves 30
Easy

Ingredients

485 grams flour
flour 00
150 ml Beer
light beer
125 grams wheat semolina
200 ml Oil
sunflower
4 grams Baking Powder
600 grams Sugar
granulated
400 ml Water
100 grams coconut
one package grind coconut
50 grams Pistachio

Directions

One of the most delicious traditional cookies, simple, with a amazing aroma and taste that develops with the time.

Served with crushed pistachios on top and pieces of crunch on the inside further enriches their taste and gives them an even more beautiful look.

Crumbly structure from the fresh beer and wheat semolina, and a gorgeous aroma of coconut and vanilla.

One of my favorite cookies according to my mom’s recipe.

Vegan cookies that you can eat during fasting day’s.

Steps

Done

30 minutes

Preparation and Baking

In a deeper bowl, add the flour, oil, beer, wheat semolina and baking powder.
Combine all ingredients well and knead the dough. Once you get a nice dough, roll out a thin crust with a rolling pin.
Shape the cookies with a mold or cup as you prefere.
In the middle of every cookie, add half a teaspoon of finely chopped pistachios.
Gently press the outer parts to glue the two parts together nicely to form beautiful cookies.
Arrange each cookie in a pan coated with oil, with space between, so they do not stick during baking.
Bake in a preheated oven at 200 degrees for 20 minutes.
Leave them to cool, and in the meantime prepare the syrup.
Boil the sugar and water and let it boil at medium heat for 10 minutes.
In the end, add the vanilla extract and remove from the heat.
Add the warm syrup to the cold cookies and let them soak in the syrup for 10 to 15 minutes.
Depending on the semolina you use, some cookies take less time to absorb the sorbet, and if they stay too long they can fall apart.
Best way to be sure is to use a toothpick and check how much they absorb.
After removing them from the syrup, smear each cookie in coconut.
They get a nice aroma from the coconut, and with the time they become even tastier.
Serve with ground pistachios.
Bon Appetite!
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