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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
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.
Nutrition
Nutrition information is provided as a courtesy and is only an estimate obtained from online calculators. Optional ingredients may not be included in the nutritional information.
About the Author
Nada Kiffa is Contributing Editor at Taste of Maroc. A native of Casablanca with strong Fassi roots, she writes about Moroccan and international cuisine at Ainek Mizanek.
Tracy
Thursday 9th of February 2023
Absolutely delicious! VERY Moreish. I made these and they taste just like the ones my husband brought back form Morocco. I did struggle to roll them out and had flour left over so I think I may have used wrong amount, but they were lovely. I am making them again tonight using the metric rather than US measurements.
Christine Benlafquih
Thursday 9th of February 2023
Thanks for letting me know you liked the recipe!
Chef Mitch
Sunday 11th of September 2022
Orange Blossom Water, (OBW), Is literally Orange Blossoms crushed and steeped in water and has many uses from cooking to cosmetics. It's flavor is a lite citrus yet floral taste, with a hint of sweetness and a vaguely bitter finish. While no exact substitute is available for OBW, and I do realize that OBW can be hard to find, I have four substitutions I could recommend. The ratios will be of course different than the OBW, and I have included them here as well. Here they are in order of preference: *Orange Extract 1 tsp OBW = 1/2 tsp Orange Extract *Orange Oil 1 Tbsp OBW = 1 drop Orange Oil *Orange Liqueur 1Tbsp OBW = 2 Tbsp Orange Liqueur *Orange Zest 1Tbsp OBW = 1/4 Tbsp Orange Zest I have had success using all four of these as both substitutes and as primary ingredients, but cannot speak on the success of other products used as Citrus Flavored "substitutions". All Citrus flavors, from Lime to Grapefruit, are my favored ingredients in cooking and I use it in many of my specialty recipes. I do live in South Florida and Citrus is easy to come by year round. In fact, I make my own Orange Blossom Water every year, It's easy and I love it, not to mention, the Orange Blossom is my absolute favorite floral scent. Good luck, I hope the info helps and I hope you enjoy. Chef Mitch
Laura Simmons
Monday 2nd of December 2019
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?
Christine Benlafquih
Tuesday 3rd of December 2019
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!