• 400g (2 cups) sugar
  • 250g (2 cups) fine matza meal (cake meal)
  • 300g (2 cups) potato starch
  • 100g (⅔ cup) vanilla sugar
  • 180ml (¾ cup) vegetable oil
  • 5 large eggs
  • Demerara (raw) sugar for sprinkling

In a large bowl mix, all the ingredients together, save the demerara sugar for later.
Divide the dough into three or four portions, place each portion onto a piece of baking paper and shape into a long thin log, using the baking paper to help mold it.

Freeze the logs in the baking paper wrapper, until very firm 2-3 hours.

Preheat oven to 180℃ (350℉).
Slice the cookie logs into thin rounds, about ½ cm thick. Place on a cookie sheet lined with baking paper an inch apart, sprinkle with demerara sugar and bake 15-20 minutes until cookies are golden around the edges.

Let sit on the cookie sheet to cool for a few minutes. Cool completely, cookies will keep for 5 days at room temperature in an airtight container, or once cooled freeze in an airtight container for up to a month.