Traditional Moroccan shortbread

Ingredients

• 250 g Unsalted butter 82 % fat (At room temperature, softened)
• 3 pcs Eggs (Medium to large size)
• 250 g Powdered sugar (Sift before use)
• 1 pinch Salt
• 130 g Sunflower oil (Approximately 130 ml)
• 2 packets Vanilla sugar (Or 2 tsp liquid vanilla extract)
• 950 g Type 45 flour (Sift before incorporation)
• 150 g Apricot or red fruit jam (optional) (For assembly)
• 100 g Salted butter caramel (optional) (For glazing)
• 100 g White or dark chocolate (optional) (Melt in a bain‑marie or hot water bath)

Instructions

1. Prepare the ingredients

   Take the butter out of the refrigerator, let it soften at room temperature (or 10 s in the microwave). Measure the powdered sugar, salt, vanilla sugar, oil, eggs and flour.

   Time: PT5M

2. Creaming the butter and powdered sugar

   In the bowl, beat the softened butter with the powdered sugar, salt and vanilla sugar until a very smooth and homogeneous mixture forms.

   Time: PT5M

3. Incorporate the oil and eggs

   Add the sunflower oil, then the three eggs all at once. Mix until everything is well combined.

   Time: PT3M

4. Add the flour gradually

   Sift the flour and incorporate it in several additions, mixing gently with a spatula or low‑speed mixer, without over‑kneading.

   Time: PT5M

5. Shape and chill the dough

   Form a ball with the dough, divide it into 3‑4 portions, flatten them slightly, wrap in plastic wrap and place in the refrigerator for 10 minutes.

   Time: PT10M

6. Roll out the dough

   On a lightly floured surface, place a portion between two sheets of parchment paper and roll to 2 mm thickness with a rolling pin.

   Time: PT10M

7. Cut the cookies

   Use cookie cutters to cut the desired shapes, transfer them to a parchment‑lined baking sheet.

   Time: PT10M

8. Rest before baking

   Return the sheet to the refrigerator for 5 minutes so the cookies stay firm during baking.

   Time: PT5M

9. Baking

   Preheat the oven to 170 °C fan‑assisted. Bake the cookies 10‑12 minutes, until lightly golden.

   Time: PT12M

   Temperature: 170°C

10. Cooling

    Remove the cookies from the oven and let them cool completely on a rack before filling or storing.

    Time: PT10M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

6 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Unsalted butter 82 % fat: Hard margarine
• Instead of Eggs: 3/4 cup beaten egg
• Instead of Powdered sugar: Very fine granulated sugar
• Instead of Sunflower oil: Neutral vegetable oil
• Instead of Vanilla sugar: 1 tsp vanilla extract
• Instead of Type 45 flour: All‑purpose flour
• Instead of Apricot or red fruit jam (optional): Strawberry jam
• Instead of Salted butter caramel (optional): Simple caramel
• Instead of White or dark chocolate (optional): Spreadable chocolate

Equipment Needed

• Large mixing bowl
• Whisk or electric mixer
• Kitchen scale
• Sieve
• Plastic wrap
• Parchment baking paper
• Cookie cutter (round, fluted, square)
• Baking sheet
• Oven
• Flat spatula
• Rolling pin
• Cooling rack
• Freezer bag (optional)

Critical Steps — Do Not Skip

• Creaming the butter and powdered sugar
• Incorporating the flour without over‑kneading
• Chilling in the refrigerator before rolling out
• Baking at 170 °C without over‑browning

Chef Tips from the Video

• For an authentic taste, use unsalted butter with 82% fat.
• Lightly dust with powdered sugar before baking for a sparkling finish.
• Use double parchment paper to prevent the dough from sticking to the rolling pin.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 5‑7 days.

Freezer: Pack the cookies in a freezer bag; they keep up to 2 months.

Room temperature: In a dry place, up to 2‑3 days maximum.

Make-Ahead Tips

• The dough can be prepared 2 days ahead and kept in the refrigerator.
• Baked cookies freeze very well; let them come to room temperature before enjoying.