These homemade biscuits are originally from Morocco, where they were served with a cup of herbal tea. You can send them for mishloach manos on Purim morning with hot tea in a jug and herbal tea bags on the side. It’s a great way to make your friends feel pampered!
Crispy Homemade Biscuits
Recipe By Leah Barzel
- Cook & Prep: 50 m
- Serving: 12
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Contains:
Ingredients (8)
Main ingredients
Start Cooking
Make the Biscuits
Yields approximately 60 biscuits.
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Beat the egg whites until stiff and shiny. Add the sugar, leaving the mixer running, and continue to beat until stiff peaks form.
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Turn the mixer to low and add the egg yolks, oil, orange juice, vanilla, and baking powder. Add the flour one cup at a time until it forms a dough, and the coconut, if desired. Turn off the mixer and remove the beaters. Continue to add flour while kneading by hand, until dough is soft, well-mixed, and a bit sticky. Let dough sit for about 20 minutes and up to an hour.
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Preheat oven to 325 degrees Fahrenheit (170 degrees Celsius).
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Divide the dough into four parts. Sprinkle flour on a piece of Gefen Easy Baking Parchment Paper and roll out each piece of dough, on the parchment paper, to a quarter-inch (half-centimeter) thickness. Cut into squares. Prick each square with a fork. Transfer the paper to a baking sheet.
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Bake in preheated oven for 15–20 minutes. The biscuits should be slightly golden.
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Remove from oven, let cool, and transfer to an airtight container.
Note:
These can be stored in an airtight container up to a month, or in the freezer.
Tip:
If you want to get a shape similar to the traditional biscuits, use a serrated roller when cutting into squares.
Credits
Photography: Daniel Lailah
Food Styling: Amit Farber
