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Moroccan Rifat Cookies

Moroccan Rifat Cookies

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 >>

Moroccan Rifat Cookies

Photo: Natalie Levin



Moroccan Rifat Cookies

Adapted from Assaf Bitton
Servings 40 cookies
Author Natalie

Ingredients

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

Instructions

  1. In a mixer bowl with paddle attachment mix oil, sugar, eggs, sesame, fennel seeds, water, orange blossom water, orange zest and salt until combined.
  2. 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.
  3. Cover the bowl with a kitchen towel and let the dough rest for about 1 hour at room temperature.
  4. Divide the dough into 2-3 pieces.
  5. On a floured surface roll out each part of the dough to a thickness of about 1/2 cm.
  6. Using a fork pierce the dough.
  7. Straighten the edges with a knife and cut into the desired size cookies.
  8. Place on top of a baking pan lined with baking paper.
  9. Preheat the oven to 160 Celsius degrees.
  10. Bake the cookies for 15-20 minutes or until deep golden brown.
  11. Cool completely and keep in a sealed jar for up to two weeks.

Recipe Notes

  • 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).
Moroccan Rifat Cookies

Photo: Natalie Levin

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