A simple, delicious Turkish cookie that crumbles as soon as you bite into it. Made with just a few ingredients, this classic is one of the easiest and most beloved treats to serve with tea.
Beat the softened butter and confectioners’ sugar until creamy and pale.
Stir in the starch, then gradually add the flour until a soft dough forms that does not stick to your hands. Do not overwork it; mix only until it comes together.
Take walnut-sized pieces of dough and roll them into balls. Flatten them slightly and place them spaced apart on a parchment-lined baking sheet.
Bake in an oven preheated to 170°C / 340°F for about 18 minutes, until the bottoms are lightly colored. Do not let the tops brown; they should stay pale.
Once the cookies have cooled enough to hold their shape, coat them in confectioners’ sugar and serve. They stay fresh for one week in an airtight container.
Important: The crumbly texture of these cookies comes from the generous starch and butter; do not overwork the dough or the cookies will turn firm. Contains gluten (wheat flour) and milk (butter). The cookies are soft when they come out of the oven and become firm and crumbly as they cool.
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