Moroccan tea cookies recipes are very valuable. Let me explain why.
Most of the OG moroccan bakers are our grandmothers, great-grandmothers. We all know how horrible they all are at giving over recipes, relying mostly on their senses when they bake.
Unfortunately… this generation is slowly leaving us, and so are their recipes.
One of my life goals is to get as many of these recipes down in writing so that the next generation can enjoy the taste of memories, one recipe at a time.
~ Recipe from my Tata Hèlene
3 eggs
3/4 cup sugar
1/2 cup oil
2 tbsp cornstarch
1 tbsp (heaping) baking powder
2 bags vanilla sugar
1 tsp orange blossom water (optional)
2 1/4 cup flour
Sugar, for dipping
DIRECTIONS:
Preheat oven to 325 F. Line two baking sheets with parchment paper.
In a mixing bowl, combine eggs, sugar, oil, cornstarch, baking powder, vanilla sugar, orange blossom water.
Mix using a fork or whisk. Add flour, mix with your hand. The dough is slightly sticky but not too much. Add 1 tbsp of flour to help your dough come to the right consistency, if needed.
To form plain cookies: Using floured hands in between each cookie, for log using about 1/2 tbsp of dough each time. Place on baking sheet.
To form sugar cookies: do not use floured hands. We want the stickines to hold onto the sugar. Roll log in sugar and place on baking sheet.
Bake for 15 minutes, then flip your baking sheets and bake another 15 minutes.
Let them fully cool before eating!
For full video, click here.
Enjoy,
Guila
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