Moroccan Spiced Gingersnaps Recipes

MOROCCAN SPICED GINGERSNAPS

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. In medium bowl, stir flour, baking soda, 2 1/2 teaspoons of the Moroccan spice blend and the salt until well blended. Set aside.
• In large bowl, beat brown sugar, coconut oil, molasses and egg with electric mixer on medium speed until well blended. Stir in flour mixture.
• In small bowl, mix granulated sugar and remaining 1/2 teaspoon Moroccan spice blend. Shape dough by tablespoonfuls into balls; roll in sugar mixture. Place balls 3 inches apart on cookie sheets.
• Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

MOROCCAN SPICED FISH WITH GINGER MASH

Steps:

• Heat oven to 350°F Coat a small baking dish (big enough to just hold fish filets) with nonstick cooking spray.
• Cook the sweet potatoes in boiling, salted water for about 10 minutes or until just tender when pierced with a knife.
• Meanwhile, mix together the butter with the garlic, harissa, lemon zest, cilantro, salt and pepper.
• When the potatoes are ready, drain thoroughly, mash with the ginger and salt and pepper; keep warm.
• Place the fish in baking pan, season with salt and pepper, then spread half the butter mixture over each fillet. Bake for about 8 minutes until just cooked through.
• Serve with the mashed sweet potatoes.

RAS EL HANOUT - MOROCCAN SPICE MIX

Steps:

• Mix all the spices together.
• Store in an airtight container.