Moroccan · Snack
Semolina & Sesame Tea Biscuits
These crumbly semolina biscuits, studded with toasted sesame and lightly perfumed with anise and orange-blossom, are everyday Moroccan tea-time fare — not a fancy fekkas or ghriba but the plain, sturdy biscuit kept in a tin for dunking. Their sandy, short texture comes from semolina and a generous hand with the oil.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Serves
- 10
- Level
- Medium
Ingredients
- 250 g fine semolina
- 100 g plain flour
- 100 g sugar
- 100 ml neutral oil
- 50 g butter, melted
- 2 tbsp toasted sesame seeds
- 1 tsp ground anise
- 1 tsp baking powder
- 1 tbsp orange-blossom water
- 1 egg, plus 1 yolk to glaze
Method
- 1
Mix the dry
Combine the semolina, flour, sugar, sesame, anise and baking powder in a bowl.
- 2
Bring together
Work in the oil, melted butter, egg and orange-blossom water to a soft dough; rest 15 minutes so the semolina hydrates.
- 3
Shape
Roll walnut-sized balls, flatten slightly, and set on a lined tray.
- 4
Glaze
Brush the tops with beaten yolk and press on a few extra sesame seeds.
- 5
Bake
Bake at 180°C for 18–20 minutes until pale gold and firm. Cool on the tray; they crisp as they cool.
Chef's tips
- Rest the dough so the semolina softens, or the biscuits stay gritty.
- Do not overbake — pull them while barely golden and let them firm up out of the oven.
- Toast the sesame before mixing for a deeper, nuttier flavour.
Frequently asked questions
How are these different from ghriba?
Ghriba are richer, crackle-topped, melt-in-the-mouth cookies. These are plainer, sturdier semolina biscuits meant for everyday dunking rather than a special-occasion sweet.
Can I keep them long?
Yes — their low moisture and semolina base mean they keep well in an airtight tin for a couple of weeks, actually improving for dunking as they dry a little.