Ghriba au Cacao

Overview

Ghriba au Cacao is a Moroccan-style shortbread cookie known for its delicately cracked top and melt-in-the-mouth texture. Rooted in North African tea-time traditions, this cookie pairs the deep, bittersweet notes of cocoa powder with a tender crumb, often finished in a snowy coat of powdered sugar. While many classic ghriba varieties are made with almonds or semolina, the cacao version embraces a modern twist, letting the chocolatey aroma shine while staying faithful to the crumbly, sandy bite that makes ghriba beloved across Morocco. These cookies are simple to make, impressive to serve, and perfect alongside mint tea or coffee.

Ingredients

• 1/2 cup cocoa powder
• 1 3/4 cups flour
• 1 cup sugar
• 1/2 cup oil (neutral, such as sunflower or canola)
• 2 large eggs
• 1 teaspoon baking powder
• 1 teaspoon vanilla (extract or paste)
• 1/4 teaspoon salt
• 1 teaspoon orange blossom water (optional)
• 1/2 cup powdered sugar (for rolling)

Step-by-Step Preparation

1. Set the oven to 350°F (180°C) and line a baking sheet with parchment. Prepare a small bowl with powdered sugar for rolling.
2. In a mixing bowl, whisk together the sugar and oil until the mixture looks glossy and well combined.
3. Whisk in the eggs, then add the vanilla. If using, stir in the orange blossom water for a floral note.
4. In a separate bowl, sift the cocoa powder, flour, baking powder, and salt. Add this dry mixture to the wet ingredients and fold until a soft, cohesive dough forms. Avoid overmixing to keep the texture tender.
5. Scoop portions of dough (about a tablespoon), roll into smooth balls, and generously coat each one in powdered sugar. Place on the baking sheet, leaving a little space between portions.
6. Bake until the tops are beautifully crackled and the edges feel set, about 12 minutes. The centers should remain slightly soft; they will firm up as they cool.
7. Let the cookies rest on the sheet until they are stable enough to move, then transfer to a rack to finish cooling. Dust with a touch more powdered sugar if desired.

Pro Tips

• For neater cracks and a pronounced finish, be generous when rolling in powdered sugar. A thick coat encourages the signature look.
• If the dough feels sticky, lightly dust your palms with a little powdered sugar or a pinch of flour while shaping.
• Use a good-quality unsweetened cocoa powder to achieve a deep, aromatic flavor.
• A small pinch of extra salt can heighten the chocolate notes if you prefer a more pronounced contrast.

Serving Suggestions

Serve these cookies with hot mint tea, strong espresso, or a glass of cold milk. Their delicate crumb and chocolate-forward profile balance nicely with the aromatic lift of orange blossom water when used. For special occasions, arrange them on a platter and sift a final veil of powdered sugar on top just before presenting.

Make It Your Own

• Floral accent: If you enjoy perfumed sweets, keep the orange blossom water in the mix; otherwise omit it for a pure chocolate profile.
• Texture tweak: For slightly cakier cookies, add an extra pinch of baking powder. For a denser bite, reduce it slightly.
• Sweetness level: If you prefer less sweetness, reduce the sugar by a tablespoon or two; the coating of powdered sugar will still provide a pleasant contrast.

Troubleshooting

• Cookies didn’t crack: Ensure your baking powder is fresh and that the dough balls were generously coated in powdered sugar before baking.
• Dough too dry: Add a teaspoon of milk or water little by little, or an extra splash of oil to bring it together. Avoid adding too much flour at the start.
• Too soft after baking: Extend the bake by a very short interval using your timer, keeping in mind the centers should remain slightly soft and will set as they cool.

Storage

Once completely cool, store in an airtight container at room temperature. The coating of powdered sugar holds well; if it fades, you can re-dust before serving. Keep away from moisture to preserve the crisp, crackled finish.