1. Preheat the oven to 325°F (160°C). Line a baking sheet with baking parchment and set aside.

2. Add the margarine and xylitol (or sugar) to a large bowl and mix until light and fluffy. Add the vanilla extract and mix in. Mix the flour with semolina, baking powder, lemon zest, and salt and add to the large bowl – mix to combine. The texture will be quite crumbly, but that is ok. Shape/press the dough into 16 small balls, flatten them lightly and place with some space in between on the prepared baking sheet. Bake the cookies for about 16-18 minutes or until slightly browned around the edges and light brown spots all over the surface. Take out of the oven and let cool down for a moment on the baking sheet, then transfer to a wire rack and let cool down completely. Store in an airtight container for up to a week.