Moroccan savoury biscuit 1: Cheese, onion and parsley fekkas

These addictive biscuits are crunchy and savoury, they can replace a bowl of salty nuts or pretzels on the table.


We usually make these and place different sorts in the middle of tables during wedding ceremonies, along with roasted salted almonds, to keep the guests busy before the big ceremony starts..

The variety of fekkas i'm proposing today is coin-shaped and is usually between 1 and 2.5 cm.

Today's post is about the fekkas on the right

The fekkas you see on the left, along with other varieties, follow usually the same process. However, some ingredients will be different (mostly the flavours). I'll be posting more recipes to try to suit many tastes.

I have baked a batch for a charity event and packed them in small sachets of 80 gr each.


So these are the little sachets..



Ingredients
Serves 20 persons 
Prep: 20 min - Chilling: 2 hrs- freezing: 2 hours (or more) - Baking: 10 min
  • 450 to 500 g of all purpose flour
  • 1 tbsp salt
  • 1 tbsp freshly ground pepper
  • 1 tsp baking powder
  • 1 tbsp of paprika (optional)
  • 1 small cube beef or vegetable bouillon, crumbled
  • 1 to 2 tbsp of chili paste or Harissa  (or chilly flakes mixed with 2 tbsp of red hot sauce)
  • 250 g of butter, in cubes
  • 1 egg, lighly beaten
  • 100 to 150 ml of cold milk
  • 1  medium-size onion, grated
  • 1 clove garlic, pressed
  • 60 to 80 g of grated cheese (cheddar or Edam will do)
  • 3 heaped tbsp of chopped fresh parsley (chives will be good too)



Preparation

Mix flour with salt, pepper, baking powder, paprika, chili flakes. Add the butter and the crumbled cube of bouillon and work with your fingers or if using a food processor give some pulses. At this stage, we are trying to have a crumbly texture.

Add the rest of the ingredients and form a ball. Don't over mix, just as if you are making a proper shortcrust dough.

Cover the dough with a cling film and chill for a couple of hours.

Lightly flour the surface (I use fine semolina for extra crunch). cut the dough into small balls the size of mandarins. Roll each one to make a long sausage or rod 1 cm to 2cm  thick at max (but they're rather better when smaller).


Freeze for 2 hours or until firm enough to keep its shape while cutting. Freezing the rods rock hard won't be good either because while  cutting, the fekkas tends to crumble at the base once the knife hits the work plan.


Preheat the oven at 190 degrees C. Cover the baking sheets with baking paper.

Cut coins-like fekkas as thin as 2 mm maximum.

Place the fekkas on the baking sheets keeping some space in between.

Rotate the baking sheets half way of baking time.

The fekkas should be nicely golden with a slightly brown edge. Allow to cool on a cooling rack.

They keep well for minimum 1 week or unbaked frozen for 3 months.

For another savoury shortbread recipe, why don't you check these out?





6 comments :

  1. Hi!
    Your fekkas look very tempting. I would like to try them soon.
    Just a quick question - is there an option to substitute egg in this recipe. Since my mother is pure vegetarian, she won't eat these. So can i use anything else instead of egg or just eliminate it and increase the amount of milk in the recipe.
    Eager to read your response.
    Akanksha

    ReplyDelete
    Replies
    1. Hi Akanksha, Thanks for stopping by!

      I'm sure you can skip the egg part, It's a sort of a shortbread dough and some of them come without eggs. But then you need to bind the dough with a thick dairy product (can vegetarians still eat that?) and think about adjusting the flour (less liquid = less flour)..

      If you do try them please let me know how it turns out.

      Delete
  2. This recipe looks great. I'd like to bake half now and freeze the other half (uncooked) for a couple of weeks time. What are your recommendations for freezing and how long should it thaw before cutting into coiins-like shape after long-term freezing? Thank you!

    ReplyDelete
  3. This recipe looks great. I'd like to bake half now and freeze the other half (uncooked) for a couple of weeks time. What are your recommendations for freezing and how long should it thaw before cutting into coiins-like shape after long-term freezing? Thank you!

    ReplyDelete
  4. This recipe looks great. I'd like to bake half now and freeze the other half (uncooked) for a couple of weeks time. What are your recommendations for freezing and how long should it thaw before cutting into coiins-like shape after long-term freezing? Thank you!

    ReplyDelete
    Replies
    1. Hi Kirsty, I'd say the longest I've tried to freeze them for was a month. i just did the spicy cold cut version this month and couldn't finish cutting all of it..After being wrapped properly for a month in the freezer, the dough rods were still perfect.

      Delete

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