Preheat your oven to 180˚C / 360˚F.
Cream the softened butter and sugar in a mixing bowl with a wooden spoon, or use an electric beater on medium high until smooth and creamy. Add the orange zest and vanilla essence and optional sumac, stir until combined.
150 grams butter, ¾ cup sugar, 1 tsp vanilla essence, 1-2 tbsp orange zest, 1 tsp sumac
Crack in the eggs and mix through (or blend on low) until evenly incorporated. Add 1 cup of self raising flour and stir through until evenly mixed. Continue adding the remaining flour a bit at a time until the dough is soft but not too sticky.
2 eggs, 3 cups self raising flour
Transfer dough onto to a clean surface and knead with your hands for a few minutes until smooth and even. Cover with cling film and rest for 20 mins.
Take a small handful of dough and form into a ball with your hands, then roll out into a thin strip around 15 cm long x 1.5 cm wide. Twist into braids, roll up into spirals or 'S' shapes, or form them into any shape your heart desires! See our recipe video for a step by step guide to rolling each shape.
Transfer cookies on a baking tray lined with baking paper. Brush with milk and garnish with things like sesame seeds, almond slivers, icing sugar and sprinkles you want to use. Bake in the oven for 15-20 minutes until golden brown, then transfer to a cooling rack.
1 tbsp milk, 2 tsp icing sugar / powdered sugar, 2 tsp white sesame seeds, 2 tsp almond slivers, 2 tsp sprinkles