Ingredients

• 375 g icing sugar

• 100 g cocoa powder

• 1 large egg

• 2 large egg whites

• 1 tablespoon vanilla extract

• 20 g matzo meal

• A pinch flaky sea salt

Method

Preheat the oven to 160°C. Line two baking trays with baking paper. Sift the icing sugar and cocoa powder into a large bowl. Whisk together the egg, egg whites and vanilla, then carefully stir into the icing sugar mixture to make a smooth batter. Fold in the matzo meal. Place the tablespoons of the mixture at least three cm apart on the prepared baking trays. Sprinkle a little sea salt over each. Bake for 15 minutes, until the tops have cracked slightly. Leave the cookies to cool on the baking sheets. Store in an airtight container to keep them fresh.