Preparation info
  • For

    50

    cakes.
    • Difficulty

      Easy

    • Ready in

      2 hr

Appears in
Traditional Moroccan Cooking: Recipes from Fez

By Zette Guinaudeau-Franc

Published 1995

  • About

Ingredients

  • 3 lb 6 oz sieved flour
  • 1 lb 6

Method

Mix the flour, sugar and melted butter in the gsaa till the pastry is short and crumbly, kneading it well with the palm of your hand. With these quantities you can make about four dozen cakes about the size and shape of a macaroon. Bake in a hot oven.