Kitchen
Moroccan Ghoribas with Honey
Beat in the oil and vanilla, then stir in the warm honey.
Ingredients · Servings 50
- 2 whole eggs
- 1 egg white ((reserve the yolk))
- 1/3 cup sugar ((1/2 tea glass))
- 1/3 cup vegetable oil or melted butter ((1/2 tea glass))
- 1 tsp vanilla ((or 1 sachet vanilla sugar))
- 3 tbsp honey, (warmed but not hot)
- 2 2/3 c flour, plus additional if necessary ((4 tea glasses)
- 2 tsp baking powder
- pinch of salt
- zest of 1 or 2 lemons ((or 1 orange))
- 1 egg yolk, lightly beaten ((for egg wash))
Method · 35 min
- With an electric mixer or by hand, beat together the whole eggs, egg white and sugar until thick.
- Beat in the oil and vanilla, then stir in the warm honey.
- Add the flour, baking powder, salt and lemon zest. Stir to blend the dry ingredients into the wet, just until you form a soft dough that can easily be molded into balls. Do not over mix. Add a little more flour if necessary, but avoid making the dough stiff.
- Preheat your oven to 350° F (180° C). Line two baking sheets with parchment paper.
- Break off small portions of dough and shape into small 1 1/4 balls. (Squeezing the portions of dough back and forth in the palm of your hand before shaping will help smooth the dough so that the baked cookies look nicer.)
- Place the balls of dough about 2 inches (5 cm) apart on the prepared baking sheets and brush lightly with the beaten egg yolk.
- Bake in the preheated oven for 12 to 15 minutes, or until a rich golden color. Transfer the cookies to a rack to cool.
- Once completely cooled, store the cookies in an airtight container. They'll stay fresh at room temperature for several days or in the freezer for up to two months.
Add the flour, baking powder, salt and lemon zest. Stir to blend the dry elements into the wet, just until you form a soft dough that can easily be molded into balls. Add a little more flour if necessary, but avoid making the dough stiff.
Bake in the preheated oven for 12 to 15 minutes, or until a rich golden color. They'll stay fresh at room temperature for several days or in the freezer for up to two months.
