Lightly dusted with icing sugar, these biscuits make a fitting end to a Moroccan banquet, eaten with a cup of mint tea.






Skill level

Average: 3.3 (31 votes)


  • 250 g unsalted butter
  • 75 g (⅓ cup) caster sugar
  • 2 egg yolks
  • 250 g (1⅓ cups) plain flour, plus extra, to dust
  • 100 g fine semolina
  • 150 g Turkish delight, chopped into 44 pieces
  • icing sugar, to dust

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling time 15 minutes
Chilling time 4 hours 10 minutes

Beat butter and sugar in an electric mixer until pale. Beat in egg yolks one at a time, beating well after each addition. Fold in flour and semolina. Enclose in plastic wrap and refrigerate for 4 hours or overnight.

Preheat oven to 180°C. Halve dough. Roll out each piece on a lightly floured work surface to 5 mm thick (dough should be smooth and elastic; you may have to re-roll a few times to achieve this consistency). Cut into 5 cm squares, then lay a piece of Turkish delight diagonally across each square. Fold over and overlap 2 opposite corners of dough to enclose Turkish delight. Place on 2 oven trays lined with baking paper. Refrigerate for 10 minutes.

Bake for 12 minutes or until golden. Allow to cool, then dust with icing sugar, to serve. 



Photography Brett Stevens


As seen in Feast magazine, February 2014, Issue 28. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.