Ghoriba Dial Janjlane
(Moroccan Sesame Cookies)
Golden, nutty and irresistibly crumbly, ghoriba dial janjlane are Moroccan sesame cookies that are humble yet celebratory. Toasted sesame seeds give them a deep, earthy flavor, while their rustic texture makes them the perfect companion to a cup of mint tea.
Ingredients:
1 1/4 cups (310 mL) sesame seeds
1 1/2 cups (375 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
1/2 cup (125 mL) unsalted butter, softened
1/2 cup (125 mL) sugar
2 large eggs
1 tbsp (15 mL) orange blossom water
Ingredients:
1 1/4 cups (310 mL) sesame seeds
1 1/2 cups (375 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
1/2 cup (125 mL) unsalted butter, softened
1/2 cup (125 mL) sugar
2 large eggs
1 tbsp (15 mL) orange blossom water
Finely grated zest of 1 medium-size lemon
Directions:
Arrange rack in middle of oven. Preheat to 350°F (177°C). Line two
baking sheets with parchment paper.
Arrange rack in middle of oven. Preheat to 350°F (177°C). Line two
baking sheets with parchment paper.
In a dry pan over medium heat, lightly toast sesame seeds, stirring
often, until golden brown and fragrant, about 5 minutes. Transfer to a
small, rimmed baking sheet. Stir occasionally, until completely
cooled.
Return pan to medium heat and add flour. Cook, stirring constantly
until lightly golden, 4 to 5 minutes. Transfer to another small,
rimmed baking sheet. Stir occasionally, until completely cooled.
often, until golden brown and fragrant, about 5 minutes. Transfer to a
small, rimmed baking sheet. Stir occasionally, until completely
cooled.
Return pan to medium heat and add flour. Cook, stirring constantly
until lightly golden, 4 to 5 minutes. Transfer to another small,
rimmed baking sheet. Stir occasionally, until completely cooled.
When seeds are cooled, place 1 cup (250 mL) sesame seeds in a
food processor. Process until finely ground. Transfer to a mixing
bowl along with cooled flour. Add baking powder and salt. Stir until
combined.
In bowl of a stand mixer fitted with paddle, beat butter and sugar
on medium-high speed until light and fluffy, 3 to 4 minutes. Reduce
speed to medium. Add eggs one at a time, mixing well after each
addition. Stop and scrape down bowl. Add orange blossom water and
lemon zest. Mix until combined. With motor running on low speed,
gradually add dry ingredients, mixing just until a dough forms—it
should be soft but not sticky.
Place remaining 1/4 cup (60 mL) sesame seeds on a small plate.
Roll 1-tbsp (15-mL) portions of dough into balls. Roll balls in
sesame seeds to coat evenly. Place on lined baking sheet and gently
press to flatten slightly. Repeat with remaining dough, leaving at
least 1/2 inch (1 cm) between cookies.
Bake cookies, one sheet at a time, on middle rack until edges are
lightly golden, 13 to 15 minutes. They will still be soft in centres,
but will firm up as they cool. Remove from oven and cool
for 5 minutes before transferring to a wire rack to cool completely.
food processor. Process until finely ground. Transfer to a mixing
bowl along with cooled flour. Add baking powder and salt. Stir until
combined.
In bowl of a stand mixer fitted with paddle, beat butter and sugar
on medium-high speed until light and fluffy, 3 to 4 minutes. Reduce
speed to medium. Add eggs one at a time, mixing well after each
addition. Stop and scrape down bowl. Add orange blossom water and
lemon zest. Mix until combined. With motor running on low speed,
gradually add dry ingredients, mixing just until a dough forms—it
should be soft but not sticky.
Place remaining 1/4 cup (60 mL) sesame seeds on a small plate.
Roll 1-tbsp (15-mL) portions of dough into balls. Roll balls in
sesame seeds to coat evenly. Place on lined baking sheet and gently
press to flatten slightly. Repeat with remaining dough, leaving at
least 1/2 inch (1 cm) between cookies.
Bake cookies, one sheet at a time, on middle rack until edges are
lightly golden, 13 to 15 minutes. They will still be soft in centres,
but will firm up as they cool. Remove from oven and cool
for 5 minutes before transferring to a wire rack to cool completely.
Transfer to an airtight container and store in a cool, dark place for up
to 5 days. Makes 30 cookies
to 5 days. Makes 30 cookies
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