Moroccan Harcha with semolina

I'm crazy about cookies at coffee or tea time, and I often make sure we're not sweet tooths at home, but I like the idea of ​​having them all. ready for guests.
I particularly like biscuits, not very sweet, which melt in the mouth accompanied by a good glass of mint tea or a coffee.
I have always been tempted by this Moroccan specialty to the taste of anise, I tested it 3 times before the one I propose today, which is to my taste excellent and better than the previous ones.
The harcha is a cross of bread and biscuit, they are crispy and mellow at the same time, just a treat. An ideal recipe for Ramadan evenings accompanied by a good mint tea a real treat for the taste buds.

Here are semolina cookies, very easy and quick to make, with few economical and simple ingredients. cooked in the pan. nature but it's very good with fennel or anise.

For about 40 to 50 cookies

500 g of fine semolina (+ for the coating)

120 g of sugar

120 ml of oil

120 ml of milk

1 whole egg (optional, I do not put it often)

1 sachet baking powder

1 sachet of vanilla sugar or 1 tsp. homemade coffee

1 C. coffee orange flower water

1 pinch of salt

Preparation

Preheat the oven to 350 f
Mix semolina, sugar, yeast, vanilla sugar, orange blossom water, and salt
Add the oil and mix with your fingers to moisten the mixture.
Add the egg if you put and mix
Sprinkle with milk little by a little while mixing.
Form pellets the size of an apricot and pass in the semolina

Arrange on a baking sheet
Bake 12 to 15 minutes, watching as soon as it is lightly browned
The cookies are ready once golden and cracked.
The dough can be perfumed with orange blossom water.
You can shape bigger cookies, just watch out for the cooking time, which should be longer.
The biscuits keep very well in a closed bopite for about 15 days.

Preparation time: 20 min

Cooking time: 15 min

See as well:

moroccan cooking