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..
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)
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?