These Moroccan shortbread cookies with toasted sesame seeds are a family favorite and very easy to make. Be sure to use unhulled golden sesame seeds for an authentic result.
The dough will need to rest overnight.
Yields approximately 4 dozen 1 1/2" cookies.
Prep Time: 25 minutes
Cook Time: 20 minutes
Ingredients:
- 4 cups (1/2 kg) flour
- 2/3 cup (100 g) powdered sugar
- 1/3 cup (50 g) golden unhulled sesame seeds, toasted*
- 1/4 teaspoon salt
- 1 cup (225 g) butter, melted
- 1/2 cup (120 ml) vegetable oil
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- 2 teaspoons baking powder
Preparation:
*To toast the sesame seeds, spread them on baking sheet and place in a 400° F (200° C) oven for about 10 minutes, or until they have a nutty aroma and crunchy texture.
Mix the flour, powdered sugar, salt, and sesame seeds. Add the melted butter and oil, and use your hands to mix and knead the dough until smooth. The dough will be moist, but a bit stiff.
Cover the dough and refrigerate overnight.
The next day, bring the dough to room temperature. Preheat your oven to 375° F (190° C).
The dough will feel quite stiff. Break up the dough into a crumbly mixture, and knead in the baking powder until the dough is smooth and soft enough to handle.
Shape the dough into 1" balls, flatten them slightly, and place one inch apart on a baking sheet. Bake for 20 to 25 minutes, or until light brown with no pale spots. Transfer the cookies to a rack to cool.
Store the Ghoribas with Toasted Sesame in an airtight container for up to a week, or freeze.
