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Buttery Rifat: Melt-in-your-Mouth Moroccan Tea Cookies

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Opal Oren – @opalester_oren
You won't stop eating these buttery rifat cookies – Moroccan tea biscuits.
Prep Time :10 minutes
Cook Time :20 minutes
Total Time :30 minutes
Servings: 6



  • Preheat the oven at 355°F (180°C).
  • Process all the ingredients manually or use a stand mixer until you achieve a smooth dough.
  • Transfer a portion of the dough onto lightly floured parchment paper, roll it to a thickness of about 0.4-0.8 inches (1-2 centimeters), and, using a serrated wheel, cut it into squares. Repeat this process until you no longer have any dough left.
  • Bake them until they turn golden, approximately 20 minutes.
  • Allow the cookies to cool thoroughly, and then store them in an airtight container.


rifat recipe
Credit: Opal Oren

What is the texture of rifat?

These cookies, once baked, have a delightful texture that’s both crisp and tender. Their exterior is golden and slightly crispy, while the interior remains soft and crumbly. The anise and sesame seeds add a subtle crunch, enhancing the overall experience. This textural balance makes them a perfect treat for those who appreciate a harmonious blend of crunchiness and melt-in-your-mouth goodness in every bite.

How long do these Moroccan tea cookies stay fresh?

When stored in an airtight container, these cookies retain their freshness remarkably well. They can typically stay fresh for up to a week, thanks to the butter and oil content which helps maintain their moisture. However, for the best taste and texture, it’s recommended to consume them within the first few days. If you need them to last longer, consider freezing a portion in an airtight container or a sealed bag.

rifat recipe
Credit: Opal Oren

Dough rolling tips

Use parchment paper to prevent sticking and achieve an even 1-2 centimeter (0.4-0.8 inch) thickness, ensuring uniform baking. Additionally, employ a ruler or dough guides for precise measurement. If the dough becomes too soft, briefly chill it to prevent sticking and maintain consistency.

rifat recipe
Credit: Opal Oren

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