Sand cookies

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 corn flour 120g baking powder 1 ½ tsp salt 50g icing sugar 2 tbsp milk