← Nouns Cooking · Moroccan

Ingredients

• 130 g Sugar
• 115 g Butter, softened
• 120 ml vegetable oil
• 35 g Sesame seeds, toasted
• 40 g blanched almonds, toasted and ground
• 1 tsp Vanilla extract
• 1 pinch Salt
• 500 g Plain (all-purpose) flour
• 1½ tsp Baking powder

Method

1. Heat the oven to 180°C (160°C fan, 350°F) and line two baking trays.
2. Beat the sugar, butter and oil for 3–4 min until pale and fluffy. Mix in the sesame, almonds, vanilla and salt.
3. Mix the flour with the baking powder and work it in gradually with your hands, just until the dough holds together when squeezed. It should feel sandy, not smooth; stop before it gets oily.
4. Roll into walnut-size balls and flatten them slightly in your palm. Set them 3 cm apart on the trays.
5. Bake for 15–20 min, until the tops crack and the bases are pale golden; the tops should stay light. Cool on the trays, as they are fragile while warm.

Tips

• Contains almonds and sesame; for nut-free, replace the almonds with more sesame.
• Keeps for 2 weeks in an airtight tin.

Sources

Written in our own words after cross-checking these recipes:

Taste of Maroc Silk Road Recipes