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Krichlate Recipe – Moroccan Petite Shortbread Cookies for Ashura

A large decorated serving platter features a bowl of krichlate, miniature shortbread cookies surrounded by almonds, walnuts, dried figs, dried apricots, dates and raisins.
A plate of krichlate, dried fruits and nuts served during Ashura. Photo: Nada Kiffa | Taste of Maroc

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.

A bowl of Krichlate surrounded by dried fruits for Achoura.
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Moroccan Petite Shortbreads for Ashura - Krichlate or Fkikssate
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

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. 

Course: Cookies
Cuisine: Moroccan
Yield: 8
Calories: 282 kcal
Author: Nada Kiffa | Taste of Maroc
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
  1. Using a manual whisk, mix all liquid ingredients with the sugar and salt. 

  2. 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.)

  3. 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.

  4. 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.

  5. Bake at 325° F (160° C) for about 20 minutes or until they look slightly golden.

  6. Once completely cooled, store in airtight containers. They will keep for 3 weeks, more or less.

Recipe 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 Facts
Moroccan Petite Shortbreads for Ashura - Krichlate or Fkikssate
Amount Per Serving
Calories 282 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 8g 40%
Cholesterol 28mg 9%
Sodium 35mg 1%
Potassium 150mg 4%
Total Carbohydrates 33g 11%
Dietary Fiber 1g 4%
Sugars 7g
Protein 5g 10%
Vitamin A 2.4%
Vitamin C 0.2%
Calcium 11.2%
Iron 16.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

Nada Kiffa

Nada Kiffa is partner and Editor at Taste of Maroc. A native of Casablanca with strong Fassi roots, she previously wrote extensively on Moroccan and international cuisine at Fleur d'Oranger, Masala & Co.

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