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Traditional Moroccan shortbread
These Moroccan shortbread cookies, very crumbly and flavored with vanilla, are the base dough used for weddings and celebrations in Morocco. Easy to prepare in large quantities, they can be cut into various shapes and bake quickly in a fan‑forced oven. Ideal to enjoy plain or topped with jam, salted butter caramel or chocolate.
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Critical Success Points
- • The butter must be at room temperature to achieve a smooth texture.
- • Do not over‑work the dough to retain its shortbread character.
- • Let the dough rest in the fridge before rolling to prevent cracking.
- • Roll the dough to about 2 mm thickness for thin cookies that do not puff up.
Safety Warnings
- • Handle the hot oven with kitchen gloves.
- • Do not overheat the butter in the microwave to avoid it melting.
- • Be careful with knives and sharp cookie cutters.
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