I figured these flour-heavy cookies would be pretty boring to eat, but kind of interesting to make. They don’t have any butter in them (the fat comes from oil, milk and eggs), and the dough is stiff and kneadable. In fact, before the cookies are shaped, you’re supposed to knead the dough until it’s shiny and smooth. It’s not sticky at all and is really nice to work with.

I cut the recipe in half, weighing out my egg yolks separately from the whites since it’s the easiest way to halve three eggs. I formed my cookies to be on the larger side, but if you roll them out thinner they can easily be smaller.

At first I wasn’t super impressed with these. They’re kind of plain. But I don’t know, there’s something addictive about the simplicity of these cookies. They’re lovely with tea, which is how I’ve been eating them (they’re just lightly sweet). I might go even a little heavier on the vanilla bean paste next time, but they’re pretty much perfect as-is.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• S Cookies (Baked Occasions, p. 227)