Ingredients
Check off ingredients as you go
- 3 large eggs
- 140 g (⅔ cup + 1 Tbsp) sugar (light brown sugar preferably)
- a few drops of vanilla extract or 1 tsp vanilla sugar
- 200 g (1¾ cups) fine matzo cake meal
- 1 capful orange blossom water
- 200 g (1⅓ cups) potato starch
- 145 g (⅔ cup) neutral oil
- 1/2 tsp baking soda (kosher for Passover)
- Preheat the oven to 180°C (350°F) on the fan/convection setting. Beat the eggs, sugar and vanilla (or vanilla sugar) until the mixture turns pale, then, still stirring, add the orange blossom water, oil, baking soda, matzo cake meal and potato starch.
- Keep mixing until you have a smooth dough that is easy to handle. Shape into fingers or rings (I roll a ball of about 35-40 g, flatten it slightly, then poke a hole through the middle with my index finger) and arrange on a baking sheet lined with parchment paper. Bake in the middle of the oven for 15 to 18 minutes (check on them, every oven is different).
Tips and variations
Depending on the matzo meal you use, you may need a little more or a little less. So keep an eye on the consistency of the dough: it should be pleasant to handle.
Swap half of the potato starch for almond flour, it’s delicious!
Add a level teaspoon of anise seeds for a change.