Ingredients
- 300 g flour
- 1 egg white
- 2 sachets of baking powder (2 x 7g)
- 1 large glass of caster sugar
- 1 small glass of oil
- 1 beaten egg yolk
- 1 sachets of vanilla sugar (2 x 7g)
- 1 tsp cocoa powder
Preparation
Fekkas is the crunchiest of traditional Moroccan cakes. It is one of the classics of traditional Moroccan pastry. Crispy, rich in flavors of anise, almonds and toasted sesame seeds.
This traditional Moroccan cake has been revisited and its basic ingredients have been replaced by pistachios, hazelnuts, etc. We offer it to you in its traditional composition.
In a container, mix the two eggs and the egg white (reserve the yolk for the topping with the sugar until you obtain a smooth cream.
Add the oil, vanilla sugar and baking powder. Mix then gradually add the flour. Knead well until you obtain a pliable dough.
Transform the dough into long sausages, place them on an oiled baking tray and brush their sides with the egg yolk and cocoa powder mixture.
Decorate the sausages using a fork by drawing crossed lines. Cook in a preheated oven at 180°C until cooked and golden, about 15 minutes.
Take the cakes out of the oven and let them cool, then cut them into slices. Serve for breakfast or tea time.
source: la-cuisine-marocaine.com
