Add the flour to the butter and orange mixture and combine, then add the poppy seeds and mix one more time. Cover with cling film/plastic wrap and chill in the refrigerator for 1 hour.

Take half the amount and roll with your hands into a cylinder/log shape about 5cm wide.
Sprinkle the brown sugar on the lined baking tray and roll the cookie dough in the sugar. Using a sharp knife, slice the dough into cookies 5mm thick. Spread them out on the baking tray. Repeat with the second half of the cookie mix.

Bake in the oven for 20–25 minutes until they are golden brown all over. Let them cool for a few minutes and then enjoy or store in an airtight container.

Adapted from My Tel Aviv Table (Nourish)