Description
Chebakia and White Chocolate Cookies combine traditional Moroccan spices and textures with the creamy sweetness of white chocolate, delivering a crunchy, tender cookie that is perfect for any occasion. This recipe blends the nutty sesame, fragrant orange blossom water, and signature Chebakia spices with luscious white chocolate chips for a unique and delightful treat that impresses guests and satisfies sweet cravings.
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
- 1/2 cup white chocolate chips
Optional
- Powdered sugar for dusting
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 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
- Use fresh ground cinnamon and anise for the most intense flavor.
- Roll the dough evenly to ensure uniform cooking and avoid burning.
- Maintain oil temperature around 350°F (175°C) when frying for perfect crispiness.
- Apply honey glaze immediately after cooking while cookies are still hot for better absorption.
- Store cookies in an airtight container at room temperature for up to one week to retain crunchiness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying or Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg