125g margarine (room temperature)
4 ½ tablespoons icing sugar
20ml corn or vegetable oil
4 tablespoons wheat starch
1 teaspoon powdered vanilla
2.5 cups plain white flour
Entered by Elcin Kurtulus on 3/12/2013
These cookies are gorgeous! My grandmother's traditional Middle-Eastern melt-in-the mouth cookies. The trick is to make sure all of the ingredients are thoroughly blended together and then cooked on a low heat until they achieve a firm but crumbly consistency that literally melts on your tongue. I like to make these as a treat for guests and my partner adores them too. Very, very simple and always guaranteed to please.
- Preheat the oven to 160C.
- Cream the margarine and icing sugar very thoroughly. Slowly add in the oil, stirring all the while. The mixture should be smooth and glossy.
- Add the wheat starch, vanilla powder and the flour together, and mix into the cream until you have a smooth, white dough.
- On a lightly floured surface, roll out the dough into a snake and cut this up using scissors or a knife into trapezium-like shapes. Each cookie should be roughly the size and thickness of a large walnut.
- Pop these onto a baking tray lined with greaseproof paper and bake on the middle shelf for 15-20 minutes. Do not allow them to brown as this will ruin the texture.
When the cookies come out, they should be very white. Leave to cool then dust with icing sugar and serve!