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- 150 g medium-sized semolina
- 150 g thin semolina
- 100 g grated coconut
- 6 cl Oil
- 1/2 teaspoon salt
- 5 g yeast
- 1 tablespoon grated lemon rind
- 4 tablespoons soft cream
- 350 g natural yoghurt
- 40 g coarse sugar
For syrup (Cerro sugar):
- 300 g coarse sugar
- 25 cl water
- 1 piece of sour lemon cut into four
- 50 g roasted almond chips
|Cooking time: 45 m||Total Time: 55 m||Number of persons: 12|
- In a pot placed semolina and grated walnuts.
- Water the mixture with oil and rub the fingertips until each grain is worn with oil.
- Add the rest of the ingredients and mix well until a homogeneous and thick dough.
- Paint a circular oven tray (diameter 24 cm) butter, put the dough and simplify the back of the spoon. Enter the tray of the preheated oven at 180 ° C for 10 minutes.
- The tray comes out of the oven and squares squares on the candy face with a sharp knife head.
- Return the tray to the oven for 20 to 30 minutes until the dessert is cooked and browned.
- Remove the tray from the oven and watered hot drink (Cerro sugar) cold and leave to rest until you drink and cool.
- Cut the candy with a sharp knife into square pieces and decorate with roasted almond chips.
- To prepare the syrup (Sero sugar): In a casserole over low heat put sugar, water, sour boxes and let all simmer until the mixture takes medium density.
- For the benefit: It is advisable to let the basbousa rest after watering the whole night before cutting.