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Always on the search for local delicacies, we came across Ghreyba in Marrakech. These Moroccan cookies can be made with different kinds of flour; ground almond, sesame, walnut or semolina usually, so are gluten free. Noted for their fine crumb and textured outer layer these are dusted in icing sugar. Perfect with afternoon mint tea.
Ingredients:
170g icing sugar – 95g for mixture / 75g for coating
170g semolina
125g desiccated coconut
120g vegetable or sunflower oil
2 eggs
½ tbsp orange zest
½ tsp baking powder
Method:
Preheat oven to 180c, line 2 baking trays with parchment paper.
In a large bowl beat the eggs, oil, orange zest and 95g of icing sugar. Then add the semolina, coconut and baking powder and beat to combine. The mixture will be quite wet.
Put the remaining 75g of icing sugar in a small bowl. Take a spoonful of mixture and roll into a ball, then roll this around in the icing sugar before placing it on the prepared tray. Repeat until you have used all the mixture.
Bake in the oven for appx 12-15 mins depending on size. They will be slightly golden on top and firm to touch. Leave to cool on a wire rack.
Enjoy
Gaby Van Clarke
Our kids often ask for a cake or biscuit etc, but I’m very conscious of not letting them have too much sugar. Would you believe they still willingly hand their party bags in to me so I can decide which sweets they can have, rationed over as long as I can get away with! So...
Cherries are in peak season now. Huge shiny ripe ones at our local farmers market sell out in the first hours. This simple classic French dessert of fruit traditionally uses black cherries, baked in a light custard and served warm or cold. Perfect for summer.