Name: Moroccan Fekkas recipe by Aishwarya Lahiri Khanna at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 5
Ingredients: Caster sugar: 1/2 cup; Softened salted butter: 1/4 cup; Any neutral oil (sunflower rice bran): 1/4 cup; Vanilla essence: 1 tsp; Yoghurt: 1/2 cup; Baking powder: 1 tsp; Salt: 1/8 tsp; Maida or APF: 2 1/4 cup; Fennel seeds (or ajwain jeera or sesame seeds): 1 1/2 tbsp

Ingredients Serving: 5

Caster sugar: 1/2 cup
Softened salted butter: 1/4 cup
Any neutral oil (sunflower rice bran): 1/4 cup
Vanilla essence: 1 tsp
Yoghurt: 1/2 cup
Baking powder: 1 tsp
Salt: 1/8 tsp
Maida or APF: 2 1/4 cup
Fennel seeds (or ajwain jeera or sesame seeds): 1 1/2 tbsp

Instructions

Take a bowl and combine yogurt, butter, oil, sugar, vanilla, baking powder and salt..
Knead and make soft dough by combining flour, fennel/ajwain/jeera/sesame. The dough will look oily, but don’t worry. Divide the dough into 12 equal portions.
Take each portion of dough and roll on clean surface (do not flour it) with your hands to form ropes. Don’t worry of shape and size.
Leave these in fridge for 20 minutes to firm a little. Remove and arrange them neatly. Cut them into squares.
By then preheat your oven at 200C and line with parchment or grease a baking tray. Place these squares side by side. No need to leave space in-between as they don’t expand at all.
Bake for 18-20 minutes in preheated oven at 200C. Keep an eye on baking as temperature varies from oven to oven.
If these starts to brown or surface is drying up earlier, test and continue. Leave this to cool completely before storing/serving.

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