For semolina cookies, boil milk with butter, salt and nutmeg, add semolina and cook on low heat, stirring frequently. Boil down for about 15 minutes until thick.
Cool briefly, then stir in egg yolks and grated Parmesan. Spread the mixture about 1.5 cm – 2 cm thick on a baking sheet moistened with cold water and let it cool.
Cut out cookies with a round cookie cutter and place on a baking dish lined with buttered paper.
Sprinkle with grated Parmesan, add butter flakes on top and bake in a preheated oven at 200 degrees convection until the Parmesan is nicely browned.
Preparation Tip:
Semolina cookies can be served as a side dish or as a main course (must double the mass).
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