Kitchen · Tea and sweets
Coconut ghriba
Cracked, chewy coconut biscuits for Eid and for the tea tray. One bowl, no mixer.
- Preparation20 min
- Cooking15 min
- Total35 min
- Makes30
Ingredients
| 250 g | desiccated coconut |
| 100 g | fine semolina |
| 130 g | sugar |
| 3 | eggs |
| 70 ml | neutral oil |
| 2 tsp | baking powder |
| 1 | lemon, zest only |
| 1 tbsp | orange blossom water |
| icing sugar, for rolling |
Method
- Whisk the eggs with the sugar until pale. Add the oil, lemon zest and orange blossom water.
- Stir in the coconut, semolina and baking powder. Rest for 15 minutes so the mixture firms up.
- Roll into balls the size of a walnut, coat generously in icing sugar and set on a lined tray, pressing each one down a little.
- Bake at 170 °C for 12 to 15 minutes. They should crack on top and stay pale, barely golden underneath.
Tip
They harden as they cool. Take them out while still soft and keep them in a tin.