Harcha

In a mixing bowl, combine the semolina, sugar, baking powder and salt.

Mix in the butter with a wooden spoon until the mixture gets a sort of sandy texture, when the semolina has absorbed the butter and is uniformly moistened. If you find it too difficult to combine with a spoon, feel free to use your hands.

Add the milk, stirring well to get a smooth dough and then form it into a large mound.

Let the dough rest for about 5 minutes to absorb the milk. If you find the dough to be excessively dry or crumbly, add a bit more milk at this point, just enough so that it holds together.

Heat a non-stick pan over medium.

While the pan is heating, sprinkle a bit of semolina over a large piece of parchment paper and press the dough with your hands into a flat sheet just over ¼ inch thick.

Cut out the biscuits using a large glass or cookie cutter, aprox. 3" in diameter. If you have a round cookie cutter in that size, you can press the dough into the cookie cutter from the top to form each Harcha rather than cutting them from a sheet of dough.

Once the Harcha are formed, gently set them in the pan and cook for 5 minutes on each side.

After 5 minutes, the surface of the cooked side should be golden.

Spread the Nutella^® in one layer and you can garnish it with nuts, berries or banana as you prefer.