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24 Serves
59 Mins
Preheat your oven to 175°C and line a baking sheet with parchment paper.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
4 µg / 400 µgCalcium
20 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
27 mg / 1,250 mgPotassium
44 mg / 4,700 mgSodium
2 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
4 g / 50 gSaturated Fat
3 g / 20 gCholesterol
11 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
In a large mixing bowl, cream together the unsalted butter and powdered sugar until light and fluffy using a hand mixer.
Gradually incorporate the flour and a splash of orange blossom water into the butter mixture to form a smooth, pliable dough.
Shape the dough into small crescents, ensuring they are uniform, and place them on the prepared baking sheet.
Bake the cookies in the preheated oven for 25 to 30 minutes until they are lightly golden.
0
g42
g10
g
British
Egyptian