Sephardic Cookie

Israeli Lotus and Chocolate Roll Cookie

Sephardic Cookie

1/3 cup avocado oil
1/3 cup sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups flour
1 pinch salt
1 tsp baking powder
4 Tbsp Lotus butter
1/2 cup semi-sweet chocolate chips

In a bowl, mix together oil and sugar.
Add the egg and vanilla extract; mix well.
Add the flour, salt and baking powder.
Knead gently until the dough comes together.
Cover bowl with plastic wrap and place in the refrigerator for 15 to 20 minutes.
Preheat the oven to 400°F.
Place a long sheet of parchment paper on a workspace and lightly sprinkle with flour.
Gently roll out the dough into a rectangle.
Spread Lotus butter in the middle, leaving a 1-inch border. Sprinkle chocolate chips on top.
Using the parchment paper roll the dough from the bottom over to form a long, narrow roll.
Place the roll on a baking sheet lined with parchment paper.
Bake for 15 to 20 minutes until golden brown.
Allow to cool for one hour, then slice into half inch pieces.
Dust with powdered sugar before serving.
Store in an airtight container.

Rachel Sheff and Sharon Gomperts have been friends since high school. They love cooking and sharing recipes. They have collaborated on Sephardic Educational Center projects and community cooking classes. Follow them on Instagram @sephardicspicegirls and on Facebook at Sephardic Spice SEC Food.

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