Fekkas Messaouess (Moroccan almond and raisin biscuits) Plain flour 1k Caster sugar 300g Oil 350ml Salt

Pinch Orange blossom water 125ml Baking powder 14g Eggs 6 Sesame seeds 100g Dried sultanas 300g Almonds skin on 300g Anise seeds crushed lightly 40g Egg wash with tsp coffee powder mixed in.
Method 1. 2. 3. 4. 5. Mix the eggs and sugar together until light and fluffy but still liquid. Add the salt, oil, raisins, almonds sesame seeds, anise seeds and mix together. Sift the flour with the baking powder and fold into the egg mix. Add the orange blossom water (and a little milk if necessary) to bring the dough together. Work the dough with your hands unto a soft dough forms. Try to keep the dough so it is a little sticky. 6. Split the dough into 6 pieces. Working with one piece at a time, roll the dough back and forth on the work surface into fat sausages about 2cm in height. 7. Transfer the sticks onto a baking sheet, and egg wash. Repeat until you have used all the dough. 8. With a fork, draw straight lines or crossed lines in the egg wash but not the dough itself. 9. Preheat the oven to 200C. Bake the dough for 10-15 minutes, so it has a light crust without really baking completely. 10. Let the fekkas rolls cool and rest overnight or at least 6 hours, covered with a cloth. (or if you need to do it faster 1 hour covered with a damp cloth.) 11. With a sharp knife, carefully cut the fekkas, into cm thick slices. Cut them slightly at a diagonal. Be careful not to break them. 12. Place the slices on a baking sheet. 13. Bake until golden brown, about 12 minutes. Let them cool before removing them carefully from the baking sheet.