Fekkas

Ingredients

• 450 gAll-purpose flour
• 150 gGranulated sugar
• 100 mlVegetable oil
• 3 wholeEggs
• 2 tspBaking powder
• 1 tbspAnise seeds
• 2 tbspSesame seeds, toasted
• 150 gWhole almonds, roughly chopped
• 80 gRaisins
• 1 tspOrange zest
• 0.25 tspSalt
• 1 tbspMilk, for egg wash

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

2. 2

   In a large bowl, whisk together the eggs, sugar, and vegetable oil until well combined and slightly frothy.

3. 3

   Add the anise seeds, sesame seeds, orange zest, and salt, mixing well.

4. 4

   Fold in the flour and baking powder gradually, mixing until a soft, slightly sticky dough forms.

5. 5

   Gently fold in the chopped almonds and raisins, distributing them evenly through the dough.

6. 6

   Divide the dough into 2-3 portions and shape each into a long, flattish log about 5cm wide directly on the prepared baking sheet.

7. 7

   Brush the tops of the logs with milk for a light golden finish.

8. 8

   Bake for 25-30 minutes, until firm and golden, then remove and let cool for 10-15 minutes (just enough to handle safely).

9. 9

   Using a sharp serrated knife, slice the logs diagonally into finger-width slices.

10. 10

    Lay the slices flat on the baking sheet and return to the oven at 160°C (325°F) for another 12-15 minutes, flipping once, until both sides are dry and lightly toasted.

11. 11

    Let cool completely on a wire rack — the fekkas will crisp up further as they cool. Store in an airtight container for up to several weeks.