Tetouan Tea Biscuits (Halwa L'Makina)
Halwa L'Makina is a traditional cookie from the northern region of Morocco (Tetouan). These tea biscuits are made with simple ingredients yet taste incredibly delicious! With a crunchy texture and a citrusy-sesame seed flavor, these stamped cookies make a perfect tea time or midnight snack. Yum!
Equipment
- Cookie stamps (I use NordicWare® All Season Cast Cookie Stamps.)
Ingredients
- 2 large eggs
- 1/2 cup granular sugar
- 1/2 cup vegetable or canola oil
- 2 Tbsp sesame seeds
- 1 tsp vanilla sugar
- 1 tsp baking powder
- Zest of 1/2 small lemon (if lemon is large, use about 1/4 to 1/3)
- 2 - 1/4 cups all-purpose flour (may need about 1/4 cup more)
Instructions
- First, chill your stamps in the refrigerator for 15 - 30 minutes.
- In a large bowl, mix the eggs with sugar, oil, lemon zest, vanilla sugar, and sesame seeds. Using your hands or a whisk, ensure you combine all ingredients until the mixture becomes homogenous.
- Slowly add the flour and baking powder to the mixture, and work with your hands until a soft dough forms. Alternatively, knead your dough using a stand mixer until smooth and malleable.
- If your dough is sticky, you may add a bit of flour to form the dough. Be careful not to add too much, or your dough gets too rough. The result should be a smooth, soft dough that you can easily shape into cookie dough balls. Allow your dough to rest for 15 minutes before making the dough balls (covered).
- Line two baking sheets with parchment paper (NOT a silicone mat because it will prevent the cookies from turning golden brown). Preheat your oven to 325 F (160 C).
- Dust a working surface with some flour and start making cookie dough balls. Next, dust a chilled stamp and press it into a cookie dough ball. Release the stamp, transfer the cookie to the prepared pan, and cut the messy edges with a knife if needed. If your dough sticks to the stamp, remove it, re-dust the stamp, the working surface, AND the dough ball, and try again.
- Continue with the remaining cookie dough balls. Please do not dispose of the undesired messy edges because you may roll them into more dough balls.
- Place your baking sheet on the middle rack and bake for 12 - 15 minutes or until the bottom is golden brown. (Mine took 14 minutes). If your cookies are not brown on top, broil them for 20 to 50 seconds, and do not exceed 60 seconds, or they may burn. Your cookies should be light gold on top and golden brown on the bottom.
- Allow your cookies to rest for 3 minutes on the baking sheet before transferring them to a cooling rack. Enjoy with a cup of tea or a glass of milk. Bon appétit!