Description
Chebakia and White Chocolate Cookies combine the traditional Moroccan spiced sesame cookie with creamy bursts of white chocolate for a delightful treat. These cookies offer a perfect balance of crispiness, aromatic spices, and rich sweetness from honey and orange blossom water, making them ideal for festive occasions or everyday indulgence.
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
Additional Ingredients
- 1/2 cup white chocolate chips
- Powdered sugar for dusting
Instructions
- Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, sesame seeds, ground cinnamon, ground anise, and salt. In a separate bowl, melt the unsalted butter and mix it with vegetable oil, honey, and orange blossom water. Gradually add this wet mixture to the dry ingredients. Incorporate yeast or baking powder last, then knead the mixture thoroughly until a smooth dough forms.
- Shape the Cookies: Roll the dough out onto a flat surface into a thin layer about 1/8 inch thick. Cut the dough into traditional Chebakia shapes or small rectangles. This thin shaping promotes crispiness and creates pockets to hold the white chocolate chips.
- Add White Chocolate Chips: Evenly scatter the white chocolate chips over the rolled dough. You can fold or layer the dough to ensure that each cookie contains delicious bursts of melted white chocolate.
- Fry or Bake: For an authentic Chebakia texture, heat oil to 350°F (175°C) in a deep frying pan and fry the cookies in batches until they turn a golden brown and are crisp. Alternatively, for a lighter version, place the cookies on a baking sheet and bake in a preheated 350°F (175°C) oven for 12-15 minutes until golden and fragrant.
- Glaze with Honey: While the cookies are still warm, dip each briefly into warmed honey or brush them generously. This honey glaze adds a luscious sweetness and complements the white chocolate and spices perfectly.
- Cool and Serve: Transfer the glazed cookies to a cooling rack to set. Once cooled, optionally dust the cookies with powdered sugar to add an elegant and festive touch before serving.
Notes
- You can choose to fry or bake these cookies depending on your preference for texture and health considerations.
- Using orange blossom water is key to achieving the authentic floral aroma typical of Chebakia.
- Ensure the oil is at the right temperature (350°F/175°C) for frying to avoid greasy cookies.
- White chocolate chips add a modern twist; you can reduce or omit them if desired.
- Keep the dough thin to maximize crispiness and allow the white chocolate to melt inside the cookie pockets.
- Store cookies in an airtight container to maintain freshness and crisp texture.
