Moroccan Honey-Sesame Cookies

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground anise 1/4 teaspoon ground anise
• 1/4 teaspoon ground turmeric 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground ginger 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/4 cup (60ml) orange blossom water 1/4 cup (60ml) orange blossom water
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/4 cup (60ml) vinegar 1/4 cup (60ml) vinegar
• 1/4 cup (60ml) honey 1/4 cup (60ml) honey
• 1/4 cup (60g) sesame seeds, toasted 1/4 cup (60g) sesame seeds, toasted
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 17g, 6g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, salt, cinnamon, anise, turmeric, ginger, nutmeg, and cloves.
2. 2.
   Add the vegetable oil, orange blossom water, and water to the dry ingredients. Mix well until a smooth dough forms.
3. 3.
   Divide the dough into small portions and roll each portion into a thin rectangle.
4. 4.
   Cut the dough into strips, approximately 1 inch wide and 4 inches long.
5. 5.
   Take each strip and fold it into a flower-like shape, pressing the ends together to secure.
6. 6.
   In a deep frying pan, heat vegetable oil over medium heat.
7. 7.
   Fry the shaped dough in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
8. 8.
   In a separate saucepan, combine the vinegar and honey. Bring to a boil, then reduce heat and simmer for 5 minutes to create a syrup.
9. 9.
   Dip the fried cookies into the honey syrup, ensuring they are fully coated.
10. 10.
    Sprinkle the cookies with toasted sesame seeds while the syrup is still sticky.
11. 11.
    Allow the cookies to cool and the syrup to set before serving.

Treat your ingredients with care...

• Orange blossom water — Use a good quality orange blossom water to ensure a fragrant and authentic flavor in the cookies.
• Sesame seeds — Toast the sesame seeds in a dry skillet over medium heat until golden brown for a nuttier taste.

Tips & Tricks

• To achieve a crispy texture, make sure the oil is hot enough before frying the cookies.
• Allow the cookies to cool completely before storing them in an airtight container to maintain their crispiness.
• For a variation, you can add a pinch of ground cardamom to the dough for an extra layer of flavor.

Serving advice

Serve the Moroccan Honey-Sesame Cookies as a sweet treat alongside a cup of Moroccan mint tea or coffee. They are perfect for festive occasions, afternoon tea, or as a delightful snack.

Presentation advice

Arrange the cookies on a decorative platter, garnished with a sprinkle of powdered sugar and a few fresh mint leaves for an elegant presentation.