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Traditional Moroccan Anise & Sesame Rifat Cookies (Grandma Mama'sRecipe)

Moroccan Cookies, Rifat Biscuits, Anise & Sesame Tea Biscuits, Traditional Jewish Baking, Heritage Recipes

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Traditional Moroccan Anise & Sesame Rifat Cookies (Grandma Mama'sRecipe)

Moroccan Cookies, Rifat Biscuits, Anise & Sesame Tea Biscuits, Traditional Jewish Baking, Heritage Recipes

PREP time 20 min
cook time 20-25 min
TOTAL time 45 min
Servings / Yield Approx. 40-50 cookies
Difficulty Easy

Ingredients

  • 1 kg All-purpose Flour

  • 1.5 cups Sugar

  • 1 cup Vegetable Oil

  • 1 cup Fresh Orange Juice

  • 2 packets (20g) Baking Powder

  • 2 packets (20g) Vanilla Sugar

  • 1/2 cup Toasted Sesame Seeds

  • 2 tbsp Anise Seeds (whole or coarsely ground)

  • 1 tbsp Fennel seeds (optional, for extra aroma)

  • Pinch of Salt

Method

  1. 01

    Mix Liquids & Spices: Whisk orange juice, oil, sugar, vanilla sugar, anise seeds, toasted sesame seeds, and salt until sugar partially dissolves.
  2. 02

    Knead Dough: Add flour and baking powder. Knead gently into a smooth, non-sticky dough.
  3. 03

    Roll & Cut: Roll out dough on parchment paper to 4-5mm thickness. Cut into long rectangles with a serrated wheel and prick with a fork.
  4. 04

    Bake: Bake at 180°C (350°F) for 20-25 minutes until golden brown and crisp.
  5. 05

    Serve & Store: Cool completely and store in an airtight container. Serve with mint tea or coffee.

Step by step

Clear process images displayed in the same order as the method.

Whisk orange juice, oil, sugar, vanilla sugar, anise seeds, toasted sesame seeds, and salt until sugar partially dissolves. 1
Mix Liquids & Spices:

Whisk orange juice, oil, sugar, vanilla sugar, anise seeds, toasted sesame seeds, and salt until sugar partially dissolves.

Add flour and baking powder. Knead gently into a smooth, non-sticky dough. 2
Knead Dough:

Add flour and baking powder. Knead gently into a smooth, non-sticky dough.

Roll & Cut: Roll out dough on parchment paper to 4-5mm thickness. Cut into long rectangles with a serrated wheel and prick with a fork. 3
Roll & Cut:

Roll & Cut: Roll out dough on parchment paper to 4-5mm thickness. Cut into long rectangles with a serrated wheel and prick with a fork.

Bake at 180°C (350°F) for 20-25 minutes until golden brown and crisp. 4
Bake:

Bake at 180°C (350°F) for 20-25 minutes until golden brown and crisp.

Serve & Store: Cool completely and store in an airtight container. Serve with mint tea or coffee. 5
Serve & Store:

Serve & Store: Cool completely and store in an airtight container. Serve with mint tea or coffee.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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