Jews of North African origin "imported" these sweet cookies to Israel. They have a crumbly texture and melt in the mouth, making them a great light dessert, snack, or accompaniment to tea or coffee.

A few drops of rosewater or orange blossom extract make an interesting addition to the cookie dough, and once out of the oven, the cookies can be sprinkled with fine brown muscovado sugar.

Ingredients

● 200g unsalted cold butter
● 100g cornstarch
● 120g plain flour
● ½ tsp baking powder
● 1½ tsp salt
● 50g icing sugar
● 2 tbsp milk

Method

● Combine the butter, corn flour and baking powder in a food processor. Pulse only until crumbs form - do not let the dough come together in a ball yet.

● Add the rest of the ingredients, then process just until a ball forms, taking care not to overprocess.

● Remove the dough ball, wrap it with cling film and refrigerate for 30 minutes.

● Preheat oven to 170°C and line a baking sheet with baking parchment.

● Divide the dough equally into 20 balls and arrange on the tray with 3cm between them.

● Bake for 20 minutes, until the cookies are golden brown and a little cracked. Let cool for 15 minutes before serving.

● The cookies will keep well for up to 3 days in an airtight container.

NOTE: This recipe originally contained an error and called for '120g of baking powder.' If you followed that version of the recipe please get in touch and let us know how it worked out!