Makes 50 small cookies
A delicious moroccan cookie, which goes best with moroccan mint tea.
For the dough
235 millilitres vegetable oil 200 grams white sugar
7 grams vanilla sugar (or use a few drops of vanilla extract)
7 grams of baking powder 3 eggs
The zest of one lime About 400 grams flour
About 300 grams apricot jam
About 200 grams finely shredded coconut
Toss the first 6 ingredients into a steep-rimmed bowl and mix together with your hands until it all comes together into a dough. Gradually add the flour and continue to mix until the resulting dough is just slightly squishy. You know it's ready when you can easily pull a little piece off and roll it into a ball between your hands without it sticking.
Cover with cling wrap and let sit for 5 minutes. Then, pull off grape-sized pieces of dough and roll into balls. Place on a baking sheet and bake in a preheated 180o C (350o F) oven for 20-30 minutes, or until golden brown.
Then, using your fingertips, brush with apricot jam and roll in shredded coconut. Serve with mint tea.