Cracked Texture

The Science of the Crack

It's not magic. It's thermodynamics and chemistry. Here is how to master the signature explosion of the Ghriba.

1

The Chemistry of Expansion

The crack happens when the inside of the cookie expands faster than the outside can set. This internal pressure forces the crust to rupture, creating those beautiful fissures.

  • Leavening Agents: Baking powder (chemical leavening) releases carbon dioxide gas when heated. This gas gets trapped in the dough's protein structure, causing it to rise.
  • Egg Proteins: Eggs provide structure. As they coagulate, they trap the gas. Too much egg, and the structure is too strong to crack; too little, and it collapses.
2

Thermal Shock

Temperature control is the single most important factor. We want the surface to dry out and set before the center has finished rising.

The "Top Heat" Trick

Many Moroccan bakers start with top heat (broiler) only. This sets the crust immediately. When the heat penetrates the center, the rising dough has nowhere to go but to burst through the set crust. Once cracked, we switch to bottom heat to finish baking.

3

Troubleshooting: Why didn't it crack?

Problem: Smooth Surface

Cause: Oven wasn't hot enough, or too much flour/dry ingredients. The dough set too slowly or didn't have enough moisture to generate steam.

Problem: Flattened Cookie

Cause: Too much sugar or butter. The structure was too weak to hold the rise, so it spread out instead of up.

Put Theory into Practice