Matcha cookies take an interesting Moroccan twist in this Matcha Babouche cookies. Babouches are little crunchy sesame bites that are proven to be instant spirit lifters. Two of my favorite cuisines combined in this amazingly nutty and earthy sesame cookies.

Crunchy, mildly sweet with deep nutty notes, these Moroccan pastry are sure to please, hard to forget and you can never stop at one. Whenever I make those people just go bonkers over them!!

This post has been updated from the original December 2015. Last updated March 2019.

Match Babouche Cookies

These matcha cookies are great to accompany your tea, the flavors are surprisingly unique and delightful. I’ve mixed in Matcha powder and reduced sugar for this recipe. I’ve tried really hard to bake these babouches, but unfortunately, I was not successful and it did not turn crispy as it should be. I know it sounds ridiculous to add this expensive green tea powder to a treat and then fry it at the end !!! but I know you understand sometimes we have to make sacrifices.
Anyways you are welcome of course to make it traditionally without the matcha as the original recipe. I’ve skipped the orange blossom water as I thought the taste will not go along with the powerful matcha taste and aroma. I liked the matcha taste so much, it was very convenient and went very well with the heavy sesame flavor in this recipe. I’ve also stuffed my babouches with pistachios as I felt the color goes very well with the green color of the babouches, but you’ll always find the babouches stuffed with almonds.

My kids, those little three brats, have declared war on me!!!. On our way home from a long day at school, they ask: what’s for dinner mom?, after answering their question, they seem ok with it. Fast forward 20 minutes , they drop their backpacks, take a glimpse of what is there on the stove top, then one makes a grilled cheese sandwich, another takes a Go-gurt  and the third just settles with what’s left in his lunchbox!!!
What is this?, I say, after all this work in the kitchen!!. Their taste buds have changed dramatically, is it the school lunches? – although they are not having much of it- is it their friends?. I like for them to try new foods from around the world, but I hate to see them loose their Middle Eastern taste o_o.
I keep thinking, if they are doing so now, what will my grandchildren do!! then what about my great grandchildren.. where will my heritage go? very dramatic, I know. This is, I believe, the biggest challenge that all immigrants face.. keeping their heritage, their traditions, even… their food heritage.
But finally, we try to meet our kids in the middle and resolve our differences calmly. So, for the food I’m trying recently to mix the east with the west and in this recipe I’ve mixed the Middle East with the Far east.

Matcha Babouches Cookies FAQs

How to make matcha babouche cookies

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Good quality matcha powder lends a terrific flavor to recipes. This maeda-En matcha was recommended by a Japanese friend here.

Other Moroccan inspired recipes we like

• Moroccan Pancakes.
• Khobz, traditional Moroccan bread.
• Moroccan Harcha.
• Moroccan Batbout.

I love Moroccan cuisines and I’m keeping an eye on this Moroccan Spiced lentils, I love lentils and this recipe looks interesting.
I hope you’ll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
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Matcha Babouche Cookies

Easy matcha babouche cookies is going to be one of your favorite cookies. It’s just very simple and straight forward and the result is earthy, crispy and mildly sweet.

5 from 1 vote

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Matcha babouche

A Moroccan/Japanese inspired dessert.

Course: Dessert

Cuisine: Moroccan

Servings: 12 servings

Calories: 239 kcal

Author: Amira

Ingredients

• 1 c toasted sesame seeds.
• 2 c all purpose flour.
• 200-250 ml milk – this is from 4/5 to a whole cup.
• a pinch of salt.
• 3 Tbs butter- melted.
• 2 Tbs green tea powder . matcha
• Honey/ simple syrup for drizzling.
• Oil for frying.
• Nuts for filling- traditionally almonds but I’ve used pistachios.

Instructions

1. Mix the dry ingredients in a bowl.
2. Add the milk and melted butter and mix until you get a nice soft dough, if you think your dough is hard add milk by a Tbs until it gets to the right consistency.
3. Roll the dough to a 2-3mm – about 1/8-1/10 in-, use a cookie cutter or a cup to cut uniform circles.
4. Pinch the circle from the edges to form a cone like shape.
5. Stuff a pistachio – or an almond- in the middle.
6. On medium-high, heat the oil and deep fry the babouches until golden brown.
7. Take the babouche out of the oil and drizzle with honey or thick simple syrup.
8. Enjoy..

Recipe Notes

The original recipe of a babouche does not include green tea powder.
In the original recipe you mix the dry ingredients with milk and orange blossom water. I’ve opted the orange blossom out as I did not wish to interrupt the matcha flavor.
I’ve tried baking the babouches in the oven but it did not turn out crispy as it should be.