Ghriba with Sesame Seeds

About This Dish

A delightful variation of Morocco's classic ghriba cookie rolled entirely in toasted sesame seeds before baking. The result is a cookie with a nutty, crunchy sesame exterior and a soft, crumbly interior. Sesame ghriba are among the most popular cookies at Moroccan bakeries and are the variety most often served alongside mint tea at cafes. The sesame adds a beautiful golden color and a rich, toasty flavor that pairs perfectly with the sweetness of the cookie dough.

Ingredients

• 300 g All-purpose flour
• 150 g Sugar
• 100 ml Vegetable oil
• 2 Eggs
• 1 tsp Baking powder
• 1 tsp Vanilla extract
• 200 g Sesame seeds, toasted

Instructions

1. 1

   Mix flour, sugar, baking powder, eggs, oil, and vanilla into a dough.

2. 2

   Roll into walnut-sized balls.

3. 3

   Roll each ball in toasted sesame seeds until fully coated.

4. 4

   Place on a lined baking sheet. Bake at 175C (350F) for 15 minutes.

5. 5

   Cool completely on the sheet.

Tips & Tricks

• Toast sesame seeds in a dry pan until golden for maximum flavor.
• Press sesame seeds firmly into the balls so they adhere.
• These keep well in a tin for 2 weeks.