Moroccan Ghoriba

Moroccan Ghoriba

What do you do when you have an entire packet of fine semolina? You make Ghoriba, of course.  These moorish little semolina and coconut biscuits are perfect with a cup of tea.  Just try stopping at one!

Makes 30 biscuits


  • 225g caster sugar
  • 4 eggs
  • 3 tbsp butter (unsalted)
  • 2 tbsp oil (preferably unflavoured)
  • 250g desiccated coconut
  • 170g fine semolina
  • 1 tsp baking powder
  • 4 drops rosewater essence
  • 1/2 cup water
  • Icing sugar (to dust)


  1. Place sugar, eggs and butter in a bowl.  Beat with an electric beater until the mixture is creamy.
  2. Add oil and mix well.
  3. Add desiccated coconut, semolina and baking powder and mix well until combined.
  4. Allow the mixture to rest for 20 minutes.  Meanwhile, preheat oven to 180C and line 2 baking trays with baking paper.
  5. In a small bowl, mix the water and rose essence together.
  6. To shape the biscuits, dip your fingers into the bowl of rose water.  Then scoop up a small ball of dough (~3cm diameter) and shape it into a ball.  Place the ball onto the baking tray.  Repeat with the remaining dough.
  7. Dust the cookies with icing sugar (NB – traditionally, the tops of the biscuits are dipped in icing sugar before being placed on the tray. I found it tricky to remove the balls from the icing sugar without ruining their shape with this method, hence resorting to dusting them).
  8. Bake for 10 – 12 minutes or until they are lightly browned.  The tops should be cracked.  Allow the cookies to cool on the tray before transferring them to a wire rack. Serve with tea!

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