Description
Chebakia and White Chocolate Cookies combine the traditional Moroccan spiced, sesame-studded dough of Chebakia with creamy white chocolate chips for a delightful fusion treat. These cookies can be either fried for authentic crispness or baked for a lighter version, finished with a glossy honey glaze and a dusting of powdered sugar, making them a perfect festive dessert with aromatic flavors and a satisfying texture.
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 and Garnish
- 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 stir in vegetable oil, honey, and orange blossom water. Gradually pour the wet ingredients into the dry ingredients and mix well. Incorporate the yeast or baking powder last, then knead the mixture thoroughly until a smooth, elastic dough forms.
- Shape the Cookies: Roll out the dough on a lightly floured surface into a thin layer about 1/8 inch thick. Using a knife or cookie cutter, cut the dough into traditional Chebakia shapes or small rectangles, which helps achieve crispiness and creates pockets to hold the white chocolate chips.
- Add White Chocolate Chips: Evenly scatter the white chocolate chips over the surface of the dough. Fold or layer the dough as needed to incorporate the chips into each cookie, ensuring that every bite has creamy bursts of white chocolate.
- Cook the Cookies: For traditional texture, heat vegetable oil in a deep pan to 350°F (175°C) and fry the cookies in batches until they turn golden and crisp, about 2-3 minutes per side. Alternatively, for a lighter version, preheat the oven to 350°F (175°C) and bake the cookies on a parchment-lined baking sheet 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 the honey generously over their surface. This step adds a characteristic sweet glaze reminiscent of traditional Chebakia and enhances the white chocolate flavor.
- Cool and Serve: Transfer the glazed cookies to a cooling rack. Once fully cooled, dust them lightly with powdered sugar for an elegant and festive finish, then serve.
Notes
- You can use either yeast or baking powder; yeast will give a slightly chewier texture, while baking powder results in a crisper cookie.
- Adjust frying and baking times depending on your equipment and dough thickness to avoid overcooking.
- Orange blossom water is essential for authentic Moroccan flavor but can be substituted with rose water if unavailable.
- Ensure honey is warm but not boiling to prevent melting white chocolate when glazing.
- Store cookies in an airtight container to maintain crispness; they keep well for up to one week.
