Nada Kiffa
Last Updated on
Krichlate, qrishlat, fqiqssat or q’iq’ats (كعيكعات) are crunchy miniature shortbread cookies. They’re sold in Moroccan markets and traditional bakeries throughout the year, but we mostly associate them with Ashura (also Achoura), a day that holds religious meaning for Muslims around the world.
On the occasion of Ashura, krichlate are traditionally served with nuts and dried fruits, either mixed together or alongside each other. This presentation is called fakia, literally from fakiha, fruit in Arabic.
We also serve these tiny biscuits for tea time or as nibbles before a meal. At special events such as a wedding celebration, you may find them served in bowls as part of the table setup.
Moroccan Petite Shortbreads for Ashura - Krichlate or Fkikssate
Qrishlat, Krichlat, Fqiqssat or Q'iq'ats are tiny sweet shortbread cookies. We mostly associate them with Ashura (Achoura). They are also the perfect nibbles with tea or coffee and the easiest thing to do. They last for weeks when stored in an airtight container.
Prep Time20 mins
Cook Time20 mins
Chilling Time1 hr
Total Time1 hr 40 mins
Servings: 8
Calories: 282kcal
Ingredients
- 2 cups flour
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 2 tbsp butter, melted and cooled
- 2 tbsp orange blossom water
- 1 egg
- 1 pinch of salt
- 1/3 cup sesame seeds, preferably unhulled
- 1 tbsp aniseed
- 1 tsp fennel seeds roughly crushed or in powder
- 1 tsp baking powder
Instructions
- Using a manual whisk, mix all liquid ingredients with the sugar and salt.
- Fold in the dry ingredients, leaving the flour for last. Mix with a spatula and finish with your hand to make sure it's fully combined. (It is not ideal to use a food processor in this recipe as you might chop the sesame seeds. However, you can use a regular mixer to combine the ingredients.)
- Shape long rods of dough about 0.4" (1 cm) thick. You can place them in the fridge for 1 hour or 20 min in the freezer to help with the cutting process or you can start cutting straight away after you formed all the rods.
- Start with the first dough rod you shaped. Cut small bits no more than 0.2" inch thick and place them on a lined baking tray. You will need to leave about 0.4" between each krichla.
- Bake at 325° F (160° C) for about 20 minutes or until they look slightly golden.
- Once completely cooled, store in airtight containers. They will keep for 3 weeks, more or less.
Notes
- Use the same recipe to make the famous kaak of Safi.
- Depending on the region and the city, krichlate might refer to el gors or Qrachels/Krachels which are enriched and flavored sweet rolls. Fkikssat/Fqiqssat might refer to petite fekkas which requires double baking.
Calories: 282kcal | Carbohydrates: 33g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 28mg | Sodium: 35mg | Potassium: 150mg | Fiber: 1g | Sugar: 7g | Vitamin A: 120IU | Vitamin C: 0.2mg | Calcium: 112mg | Iron: 3mg
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I bought orange blossom water for the first time, and it smelled exactly like fragrant soap to me. Nothing I would consider using in cooking. I added some to liquid hand soap. Anyway, what could I use in lieu of it in my Krichlate?
As long as you’ve bought pure orange blossom water, the effect in baked goods should be very subtle and not overtly floral, particularly if used in very small quantities. If you’re still hesitant to try it in this recipe (or perhaps krachel), then it can be used cosmetically as a skin toner, or to scent water used to rinse the hands, to add to moisturizers, etc. I’m sure there are more uses which you can search online, but I primarily use it in the kitchen. As for artificial orange blossom water…all I can say is yuck!