Description
Chebakia and white chocolate cookies are a delightful fusion of traditional Moroccan honey-glazed, spiced pastry flavors with the creamy sweetness of white chocolate. These crisp, golden cookies offer a unique texture contrast between caramelized edges and melting chocolate pockets, perfect for adding cultural elegance and comfort to any occasion.
Ingredients
Units
Scale
Main Ingredients
- 2 cups all-purpose flour
- 1/2 cup ground almonds
- 1 tsp yeast or baking powder
- 1 tsp ground cinnamon
- 1 tsp crushed anise seeds
- 1/2 cup unsalted butter, cold and cubed
- 2 large eggs
- 1/3 cup honey (plus extra for coating)
- 1 tbsp orange blossom water
- 1 cup white chocolate chips or chunks
- 2 tbsp toasted sesame seeds
Instructions
- Prepare the dough: In a large bowl, combine the all-purpose flour, ground almonds, yeast or baking powder, cinnamon, and crushed anise seeds. Cut the cold butter into small cubes and blend it into the dry ingredients using your fingers until the mixture resembles coarse crumbs. Add the eggs, honey, and orange blossom water, then knead everything together until a smooth, elastic dough forms. Let the dough rest for at least 30 minutes wrapped in plastic wrap to relax the gluten and improve texture.
- Shape the cookies: Roll out the dough thinly on a floured surface to about 1/8 inch thickness. Using a cookie cutter or knife, cut the dough into small rectangles or diamond shapes. Make several small cuts in each piece and carefully fold or twist the dough to create the distinctive chebakia form. This shaping step gives the cookies their traditional look and allows the honey coating to cling beautifully.
- Fry or bake the shaped cookies: Heat oil in a deep frying pan over medium heat until shimmering, then gently fry the chebakia shapes in batches until golden brown and crisp, about 2 to 3 minutes per side. Alternatively, bake them on parchment-lined trays at 350°F (175°C) for 12-15 minutes until golden if you prefer a lighter version. Remove and drain on paper towels to get rid of any excess oil.
- Coat with honey and add white chocolate: Warm honey gently in a saucepan and dip each fried or baked cookie to coat thoroughly, then sprinkle with toasted sesame seeds. Allow to cool slightly. Once at room temperature, press white chocolate chips or chunks selectively onto the cookies so they adhere to the sticky honey surface, letting the chocolate soften and melt lightly with the warmth.
Notes
- Rest your dough: Allowing the dough to rest improves elasticity and makes shaping much easier.
- Temperature control: Maintain consistent oil heat during frying for even coloring and crispiness.
- Honey quality matters: Using good-quality, floral honey enhances the nuance of flavors dramatically.
- Shape patiently: Taking time to shape each piece properly ensures the authentic chebakia texture and look.
- Chocolate timing: Add the white chocolate after the honey coating has slightly cooled to avoid melting completely and losing texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg