Semolina Cookie


Semolina Cookie

Dan and Steph
No ratings yet



  • 220 g plain flour
  • 100 g semolina
  • 1/2 tsp baking powder
  • 100 g unsalted butter 
  • 2 free range eggs
  • 100 g brown sugar
  • 1/2 cup macadamias,
  • 3 tbs 3 tbs lemon myrtle powder
  • 1/4 cup dried cranberries, chopped

Spiced Caramel

  • 2 cups brown sugar
  • Juice of ½ lemon
  • 1 cup cream
  • 1 cinnamon stick
  • 1 3cm piece ginger, grated
  • 4 4 cardamom pods
  • 1/4 cup lemon myrtle tea leaves

Sweet Potato Ice Cream

  • 2 cups thickened cream
  • 1 can sweetened condensed milk
  • 2 cups sweet potato mash – make sure you bake your sweet potatoes in a hot oven until soft
  • 1 tsp vanilla
  • 1 tbs ground cinnamon
  • 1/2 tbs ground ginger


  1. Make your sweet potato ice cream – Whip cream in a bowl with beaters or in a stand mixer until the cream holds stiff peaks
  2. Add the condensed milk and vanilla and continue to whip until the mixture returns to holding stiff peaks
  3. Pour half of the mixture into a medium bowl. 
  4. Add cinnamon and ginger and gently fold the sweet potato mash until completely combined.
  5. Line a loaf tin with baking paper and pour the ice cream mixture in alternating between vanilla and sweet potato as you go.
  6. Cover with wrap and freeze over night until completely set.
  7. For the cookie – Preheat Ziggy BBQ on low to medium heat or your oven 180 degrees or use your oven
  8. Beat the butter and sugar until light and fluffy.
  9. Add each egg one at a time and beat well 
  10. Sift the flour, semolina and baking powder together
  11. Add the lemon myrtle, chopped macadamias & cranberries to the flour mixture and with a spatula mix together until it forms a ball 
  12. In a large greased skillet push in the dough in and place in the Ziggy BBQ on a rack and close lid 
  13. Bake for 18-20 minutes 
  14. Make spiced caramel – on a pot add the cream & all the spices & allow to bring to boil & then take off heat & allow to infuse & cool down for 10mins
  15. In another pot add the brown sugar & lemon juice over medium heat & allow the sugar to melt
  16. Strain the infused cream into the sugar while still on the heat & whisk well.
  17. Keep on heat for 5mins until it becomes golden & thick
  18. Serve the cooking warm with ice cream & caramel and why not some gold leaf
Tried this recipe?Let us know how it was!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Shopping Cart
Scroll to Top