I experimented with my grandmother’s Moroccan Anise Biscuits (Reifat) recipe and came up with a delicious gluten-free version that can also be made vegan. These biscuits are easy to make, only require one bowl to wash, and contain a small amount of sugar (coconut sugar).
Whether you follow a gluten-free diet, are vegan, or are simply looking for a tasty and easy biscuit recipe, I suggest giving these a try. You won’t be disappointed!
However, I must warn you – they’re addictive! That’s why I don’t like to make them often. I binge of them then hate myself. So it’s better to have them midday. Around 4 o’clock with a cup of fresh mint tea on the side. Moroccan style.
If you make them, please be kind and leave a comment below to let me know how they turned out.
If you don’t like anise, skip it. You can add a little bit of dried rosemary or herb de Province, it would give them a nice aroma and flavor.
Moroccan anise cookies (Reifat)
Ingredients
- 2 cups oat flour
- 1 cup almond flour
- 2 heaping tablespoons arrowroot powder
- ¼ cup cassava flour
- ⅓ cup coconut sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 tablespoon anise seeds – optional
- 2 tablespoons toasted sesame seeds
- ½ cup freshly squeezed orange juice
- ¼ cup olive oil or avocado oil
- 1 egg**
Instructions
- In a large mixing bowl combine all the dry ingredients, including the seeds. Add the orange juice and olive oil, and knead until the ingredients are well combined. The dough should be soft and a little bit sticky, if it’s too sticky add a little bit of cassava flour. If it’s too dry, add a little bit of orange juice. Cover with a clean kitchen towel and let it rest for 10-20 minutes.
- Preheat the oven to 340°F.
- Divide the dough into three chunks. Roll each chunk into a ball on baking paper, cover with another piece of baking paper and roll the dough into a ¼ inch (1cm) thick large semi- rectangle. Now this part is really important – use a fork (or a dough prickler) to poke holes all over the dough.
- To trim the edges and cut into 2.5” x 2.5” squares or 2”x 3.5” rectangles, use a pizza or ravioli cutter or any cookie cutter of your choice.
- Put on baking trays or sheets and bake for about 20-25 minutes – occasionally rotating the tray – or until the cookies are starting to get a nice tan. Remove the golden ones and continue to bake the rest. Let the cookies cool completely on a cooling rack before you put them in an airtight container or zip lock bag. They last up to one week (in our home they last a day).
Notes
– you can use nut milk instead of orange juice.
– play with the shape of the cookies.
– Add poppy seeds
