This post may contain Amazon or other affiliate links that allow us to earn a small commission at no extra cost to you. Please see our Disclosure Policy for more info.
While classic harcha is a semolina flatbread that's cooked stove top, baked harcha (harcha dyal ferran or harcha au four) is a Moroccan semolina cookie that's baked in the oven. The sweetened dough can be flavored with any combination of anise, raisins and sesame seeds.
In Morocco you'll sometimes find these semolina cookies shaped quite large — this is especially common in snack shops — but I've shown them here in petite form, which I prefer for both snacking and tea time spreads.
I sometimes replace the traditional anise seeds with ground anise; you might also like to replace some of the fine semolina with coarse semolina for more texture. Coarse semolina can also be used to add texture to the sugar garnish.
You can enjoy baked harcha shortly after they come out of the oven, but your patience will be rewarded if you wait, as their flavor does improve the next day. Store completely cooled cookies in an airtight container at room temperature for up to a week or in the freezer for much longer.
