Chebakia and white chocolate cookies

Name: Chebakia and white chocolate cookies
Total time: 25 min
Yield: 24 servings
Cuisine: Moroccan
Ingredients: 4 tbsp toasted sesame seeds; 430 g plain flour; 1½ tsp baking powder; 1½ tsp baking soda; ½ tsp salt; ½ tsp ground cinnamon; ½ tsp ground aniseed; ½ tsp ground turmeric; 250 ml unsalted butter; 200 g brown sugar; 90 g granulated sugar; 2 pc eggs; 1 tsp vanilla extract; 200 g white chocolate; 4 tbsp clear honey; 2 tbsp orange blossom water

Spiced sesame sugar cookies with a white-chocolate chunk centre, rested for flavour and baked until the edges are golden and the centres stay soft.

25 min 259 kcal/serving serves 24

259kcal3gprotein34gcarbs13gfat

Nargisse BenkabbouView the original on mymoroccanfood.com More from Nargisse Benkabbou on Mello

🌰toasted sesame seeds

🌾plain flour

🧁baking powder

🧁baking soda

🧂salt

🫙ground cinnamon

🥣ground aniseed

🫙ground turmeric

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About Nargisse Benkabbou

Moroccan-Belgian chef and cookbook author specialising in modern Moroccan home cooking

Nargisse Benkabbou is a Moroccan-Belgian chef, food writer, and self-taught cook based in London, best known for her blog My Moroccan Food and her cookbooks, including Casablanca and Sweet Sugar, Sultry Spice. She is recognised for bringing traditional Moroccan cooking into home kitchens with an emphasis on approachable, well-tested recipes.

Her cooking draws on classic Moroccan staples such as preserved lemon, ras el hanout, saffron, and slow-cooked tagines, alongside pastries and sweets rooted in Moroccan tradition. She favours recipes that keep the flavour profiles of Moroccan cuisine intact while adapting techniques and ingredient lists for home cooks working outside Morocco, often streamlining methods that would otherwise require specialist equipment or hard-to-find ingredients.

23 Moroccan and Moroccan-inspired recipes on Mello, imported from mymoroccanfood.com.