Photo: Natalie Levin
One of the things I’ve learned to love over the past years are Moroccan Rifat cookies. Assaf, my Moroccan brother-in-law introduced them to me in his own version, and they have become a favorite of mine. He makes these cookies using whole wheat flour that adds a delicious rustic texture, and they are crazy good! I like to have them with a hot cup of tea with fresh mint leaves, but even with a cup of coffee they are simply divine.
I asked Assaf to make them with me and share the recipes here on the blog, and he agreed. If you like biscuits and “dry cookies” like me – these Moroccan cookies are just what you want, trust me! Do not be afraid of the anise flavor (as they contain fennel seeds); even if you are a bit worried about this flavor – in these cookies it is completely different from what you imagine.
Looking for more delicious cookies recipes? Click here >>
Photo: Natalie Levin
Moroccan Rifat Cookies
Adapted from Assaf Bitton
For the cookies:
- 125 ml (1/2 cup) vegetable oil
- 150 grams (3/4 cup) sugar
- 2 eggs
- 50 grams of sesame seeds
- 2 tbsp. fennel seeds
- 60 ml. (1/4 cup) water
- ½ tsp. orange blossom water
- Zest of one orange
- Pinch of salt
- 280 grams (2 cups) all-purpose flour
- 210 grams (1 ½ cups) whole wheat flour ((or spelt flour))
- 10 grams (2 tsp.) baking powder
- In a mixer bowl with paddle attachment mix oil, sugar, eggs, sesame, fennel seeds, water, orange blossom water, orange zest and salt until combined.
- Add flour, whole wheat flour and baking powder and mix until soft dough is obtained. Knead on for 3-4 minutes until smooth and easy to work with.
- Cover the bowl with a kitchen towel and let the dough rest for about 1 hour at room temperature.
- Divide the dough into 2-3 pieces.
- On a floured surface roll out each part of the dough to a thickness of about 1/2 cm.
- Using a fork pierce the dough.
- Straighten the edges with a knife and cut into the desired size cookies.
- Place on top of a baking pan lined with baking paper.
- Preheat the oven to 160 Celsius degrees.
- Bake the cookies for 15-20 minutes or until deep golden brown.
- Cool completely and keep in a sealed jar for up to two weeks.
- If you don’t have orange blossom water, use orange juice instead of the water instead. It won’t be the same, but will add a delicious aroma to the cookies.
- You can use whole sesame seeds instead of regular sesame seeds.
- Keep the cookies in a jar for up to two weeks.
- The cookies can be prepared from regular flour only (the whole flour is replaced with the same amount of all-purpose flour).
Photo: Natalie Levin