Semolina cookies with sour cherries

Ingredients for 4 servings:

• 160 g semolina
• 1 pinch of salt
• 50 g sugar
• 500 ml milk
• 70 g butter
• 3 egg yolks
• 4 rusks
• 500 g sour cherries or cherries from the jar
• 1 lemon(s), untreated, juice and zest
• 100 g sugar, possibly less
• 1 stalk(s) cinnamon
• 2 cloves
• 1 pack of instant red currant jelly

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Children like to eat

Add the semolina, salt, and sugar to the boiling milk and stir until smooth. Heat for about 1 more minute. Add 20-30g of butter in small pieces and gradually stir in the egg yolks. Let the mixture cool. Crumble the rusks. Form the semolina mixture into small balls with wet hands, then roll them in the breadcrumbs and flatten into a biscuit. Fry slowly on both sides in a pan with the remaining butter until golden brown and keep warm. Bring the cherries to a boil in a saucepan with the lemon zest and juice, the spices, and the sugar, then simmer for about 5 minutes over low heat. If you are removing cherries from the jar, you can reduce the amount of sugar. Remove the spices and thicken the juice with the red fruit compote powder. Serve hot or cold with the semolina biscuits. Leftover rusk crumbs also taste good when briefly toasted in the remaining butter in a pan.