Fekas: Crunchy cookies with dried fruits 



A classic of Moroccan pastry, personally I always start the preparation of my cakes for Eid with crunchy cookies because I love it! With coffee or a glass of tea it is simply exquisite!

Fekas resembles Algerian croquet except that there the cookies are richer by introducing dried fruits and more fragrant. The gilding is optional, you can leave them natural, they will still brown in the oven and take on a tanned complexion.


Tip for a clean cut with the minimum of waste:

Don't be in a hurry, cut the fekas the same day, wrap them still hot in cling film and let them rest in the fridge overnight, they will hold up well the next day and you can cut them easily.

Use a good sharp knife and cut the slices with a sharp cut (see on the video) which gives a clean cut and the cookies do not break.
Moroccan Fekkas Ingredients:
- 400 g butter
- 400 g powdered sugar
- 300 g for the minister, chopped
- 100 g of tutti frutti
- 200 g raisins (dry grapes)
- 4 eggs
- 1 sweet yeast
- A pinch of salt
- flour according to the mixture
- 2 egg yolks

How to prepare Moroccan Fekkas:

In a bowl, put the butter, eggs, powdered sugar, and a pinch of salt, and mix everything well together. Add the flour with the yeast

Almonds, raisins, and honeydew fruits were added, and if more flour was needed, we would add it until we get a smooth and moist dough.
Sprinkle a little flour on the table and make long and thin sticks out of the dough, something like in the picture
Brush the faqqas fingers with egg yolk and pass them over with a fork to form straight or wavy lines

And we put it in the oven until it is cooked and cracked a little, it should not brown

Wet a kitchen cloth with water, cover the cages, and leave it overnight
Al-Faqqas was cut diagonally and placed in a tawa and placed in a hot oven to brown on both sides
Al-Faqqas was cut diagonally and placed in a tawa and placed in a hot oven to brown on both sides












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