FEKKAS CEREALS (MINI BISCOTTIS)

 In Morocco, we would frequently spend the biggest piece of our late spring at my grandma's. For breakfast, we used to appreciate fundamental Moroccan breakfast basics, for example, eggs, krachel, baghrir, harcha and msemen.

Also, when we hungered for our western cornflakes, my mom would make for us bowls of what my siblings and I called "Moroccan grains". At that point, globalization occurred, my mother could at long last purchase our preferred grains in Fez, Morocco and we quit having our "Moroccan oats". I had disregarded them until a year ago when Molly Yeh, otherwise known as the cutest blogger all things considered, posted her hazelnut sugar treat grains.

Seeing her charming little heart formed treats blended in with milk helped me to remember the smaller than normal fekkas we used to have for breakfast at my grandma's. Fekkas are a sort of aniseeds and sesame seeds biscottis that are well known in Morocco. They come in various sizes and are normally served close by tea or espresso.

My mother for the most part makes them with raisins and broiled almonds however for my grains, I favored creation them plain so I could include whatever sort of nuts or dried organic products to my bowl. It brought back such huge numbers of decent recollections, a debt of gratitude is in order for the motivation Molly!

Serves 4

 

INGREDIENTS

 

●               180 gr plain flour and more for flouring

●               100 gr caster sugar

●               3 tablespoons toasted sesame seeds

●               1 teaspoon aniseeds

●               ½ teaspoon baking powder

●               Pinch salt

●               30 ml vegetable oil

●               1 large egg

●               1 tablespoon orange blossom water

●               Desired choice and amount of dried fruits and nuts such as cranberry, pistachios and hazelnuts

●               Milk to serve

 

 

METHOD

•  Preheat the oven to 180 C (356 F)

 

•  In an enormous bowl combine the flour, sugar, aniseeds, preparing powder and salt. In an another bowl, mix together the oil, egg and orange bloom water and move this wet blend into the dry

fixings. Join all the fixings together utilizing your hand or an enormous spoon until you get a delicate mixture.

•  Flour a worktop and manipulate the batter for 5 minutes until smooth and versatile. Partition the batter into 5 equivalent parts. Shape each part into long containers (of around 30cm long and 2,5CM enormous) and spot them on lined preparing sheet leaving in any event 3cm between every one of them. Move in the stove and heat until the cylinders begin to solidify and turn out to be softly tan.

•  Remove from the broiler and spot on wire rack to cool. When the cylinders have chilled off and solidified, cut them on the slanting into 1CM thick cuts.

•  Place the small fekkas on a lined heating plate and prepare again for 12 to 15 minutes until brilliant earthy colored and fresh.

•  Allow the small fekkas to cool before serving. Present with milk and your ideal decision and measure of dried foods grown from the ground, for example, cranberry, pistachios and hazelnuts. Store the fekkas in a sealed shut holder to keep them from drying out.