1 lemon to zest
500 grams fine semolina flour
180 grams white flour
¾ cup vegetable oil
¾ cup sugar
28 grams baking powder
water enough to make the dough soft but not too
pinch of salt
Mix all ingredients and set aside to rest for 15 minutes.
Pinch a walnut-size ball of the dough and roll in additional semolina flour before rolling between your hands with a light touch. Press down to flatten out slightly on a cookie sheet, covered in baking paper.
Bake at 375 F for around 10 minutes or until golden.