Description
These Chebakia and White Chocolate Cookies blend traditional Moroccan flavors with a sweet modern twist. Crunchy, sesame-studded pastries infused with cinnamon and anise are generously studded with creamy white chocolate chips, then either fried or baked to golden perfection. Finished with a warm honey glaze and optional powdered sugar dusting, these cookies deliver a delightful combination of aromatic spices and sweet creaminess perfect for festive occasions or a unique treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sesame seeds
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground anise
- 1/4 teaspoon salt
- 1 teaspoon yeast or 1 teaspoon baking powder
Wet Ingredients
- 1/4 cup unsalted butter, melted
- 2 tablespoons vegetable oil
- 1/4 cup honey
- 2 tablespoons orange blossom water
Add-ins and Garnish
- 1/2 cup white chocolate chips
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Dough: In a large mixing bowl, combine all-purpose flour, sesame seeds, ground cinnamon, ground anise, and salt. In a separate bowl, melt the butter and mix it with vegetable oil, honey, and orange blossom water. Gradually add the wet mixture to the dry ingredients. Incorporate yeast or baking powder last, then knead the mixture until a smooth dough forms.
- Shape the Cookies: Roll the dough out into a thin layer about 1/8 inch thick. Cut the dough into traditional Chebakia shapes or small rectangles to promote crispiness and create pockets for the white chocolate.
- Add White Chocolate Chips: Evenly scatter the white chocolate chips over the dough before folding or layering to ensure each cookie contains creamy bursts of white chocolate.
- Fry or Bake: For traditional texture, heat oil to 350°F (175°C) in a deep pan and fry the cookies in batches until golden and crisp. For a lighter alternative, bake the cookies in a preheated oven at 350°F (175°C) for 12-15 minutes until golden brown and fragrant.
- Glaze with Honey: While the cookies are still warm, dip them briefly into warmed honey or brush generously. This glaze adds authentic sweetness and helps blend the white chocolate flavor.
- Cool and Serve: Transfer the cookies to a cooling rack. Once cooled, optionally dust with powdered sugar for an elegant, festive finish.
Notes
- The choice of yeast or baking powder will slightly affect texture; yeast yields a slightly chewier cookie, baking powder a lighter crisp.
- For a dairy-free version, substitute butter with plant-based butter.
- Adding the white chocolate chips before shaping ensures an even distribution in every bite.
- Use fresh orange blossom water for best aromatic flavor.
- Honey glaze should be warmed slightly for easy application but not hot to prevent breaking the cookies.
- If frying, maintain oil temperature for consistent crispiness and avoid greasy cookies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Moroccan
