Moroccan Cookies Spiced with Fennel and Sesame Seeds

These cookies may look utilitarian; the kind one imagines a frugal grandmother dunking in her morning tea.   But they are just the right amount of sweet and gently spiced with fennel seeds to add interest to this otherwise plain looking cookie.

Ri’af, as they are known in Israel are one of the myriad of sweets introduced by Moroccan immigrants. Unfortunately, the commercially manufactured varieties have ruined their reputation. In an attempt to make them universally liked, the fennel and sometimes even the sesame seeds are omitted. This only results in a cookie that is equally bland for everyone. The best cookies have always been those made at home.

 I substituted aniseed for fennel because they have a similar flavor profile of licorice and this is what I had available.

Moroccan Cookies  Spiced with Fennel and Sesame Seeds 

I found three similar recipes for these cookies in Hebrew cookbooks, with almost the exact same ingredient list.  Although they are traditionally rectangular, use cookie cutters to create your own variation.

1 kg flour

1 tablespoon baking powder

1 cup sugar

1 teaspoon vanilla

1 cup oil

3 eggs

¼ cup sesame seeds

2 tablespoons fennel or aniseed

Lemon zest from two lemons (my addition)

1 ½-2 cups orange juice or water

3 oven trays

Combine all the dry ingredients (flour, baking powder, sugar, sesame seeds, fennel seeds and lemon zest) in one bowl and mix well. Combine the eggs, oil, vanilla and whisk. Pour the egg mixture into the flour and combine. Slowly add 1 ½ cups of orange juice or water, kneading the dough with your hands, so the dough comes together. If the dough remains crumbly, add more liquid a little at a time.

Preheat the oven to 170°C. Let the dough stand, covered for 20 minutes. Divide the dough into three pieces. On baking parchment, roll each piece out so it is ½ cm thick. Using a pizza cutter or long knife, cut the flattened dough into rectangular portions (or any shape you like).

Poke the surface using a fork so it doesn’t rise. Alternatively use a special toothed rolling tool (looks a bit like a pizza cutter) and gently roll it over the surface.

Bake for 20-25 minutes.  The cookies should be crunchy. If the top browns faster than the bottom, cover with aluminum foil and continue to bake on lower heat.  Cool completely and store in an airtight box.

Serve with mint tea.