240 – Sesame Ghriba Recipe (Moroccan gluten free cookie) / غريبة السمسم الخالية من الجلوتين
- 7.0 oz (200 grams) of brown sesame seeds
- 1 cup (115 grams) powdered sugar
- 1/2 teaspoon baking powder
- A pinch of salt
- 1/2 tablespoon honey (or jam)
- 1 large eggs
- Decoration: Orange blossom water (or egg whites) and powdered sugar
Step 1: Making the Cookie Mixture
1- The first step is to roast the sesame seeds on medium heat. Notice that I am using brown sesame seeds and not white sesame seeds, it makes a big difference.
2- Stir the sesame seeds from time to time, to avoid burning them.
3- Roast the sesame seeds for around 8-10 minutes (on medium heat). The color of the sesame seeds will get darker. Also, if you taste them, they will have a roasted taste instead of raw.
4- Place the sesame seeds in a food processor and mix them until you get a very fine powder.
5- Add to the processor, the powdered sugar, the baking powder, and a pinch of salt. Mix for 1 minute. From time to time scrape the sides of the bowl with a spatula to make sure everything is mixed.
6- Add the honey (or jam) and 1 egg. Mix again.
7- You will get a very smooth dough. Place the dough in a bowl and let it cool down for a few minutes before starting to roll the cookies.
Step 2: Rolling the Cookies
1- Preheat your oven to 350F (180 C) degrees.
2- Take a little bit of dough and roll the dough into small balls the size of a walnut. The cookies will expand when they are baked.
3- Once you roll a cookie ball, dip it in orange blossom water (or the egg whites), then in the powdered sugar until it’s completely covered with powdered sugar. Place the ball in a baking pan lined with parchment paper. Give a little tap to the cookies balls to flatten them a bit.
4- Continue until you finish the cookie dough. Make sure to space the cookies in the baking sheet as they are going to expand when baking.
Step 3: Baking the Cookies
1- Bake the cookies for around 12-15 minutes (depending on the oven).
2- The cookies will still be soft when you remove them from the oven, but they are not ‘runny’ or ‘gewy’. The cookies will harden when they cool down and become chewy.
3- Let the cookies cool down for around 10 minutes, then gently remove them from the baking pan and roll them in a fresh batch of powdered sugar until totally covered.
4- Let the cookies completely cool down before serving!
Note: you can keep the cookies in an airtight container, in the fridge, for up to 1 month.