These snail cookies definitely bring me back to my childhood. One of my grandmothers always prepared them for us. Sometimes they had a little sherbet, sometimes a lot, sometimes they were hard, sometimes too soft so they would've fell apart :))) That was her way of cooking - the same food always tasted and looked different in her kitchen :))

  • 500 g flour
  • 1 fresh yeast 40 g
  • 1 cup lukewarm water (coffee cup)
  • 3 cups of oil (coffee cup)
  • 1 pack baking powder 10 g
  • 100 g semolina
  • 1 tablespoon cocoa
  • 600 g sugar
  • 500 ml water
  • 1 pack vanilla sugar 10 g
  • lemon (optional)
  1. Put the lukewarm water, the oil and the yeast in a deeper bowl. Dissolve the yeast.
  2. Then add the semolina and the flour with the baking powder and knead a dough.
  3. Divide the dough into two parts.
  4. In one add cocoa and knead it until the color is even.
  5. Stretch the both parts of the dough on a working surface forming 1 cm thick rectangles.
  6. Then put the crusts on top of each other and roll.
  7. Cut the roll into pieces with a thickness of 1 cm.
  8. Align them on an oil coated pan and let them stand for about 20 minutes and then turn on the oven. Bake at 190 ° C for about 15 min.
  9. Cooked and cooled snails are poured with hot sorbet and left to soak well.