Two eggs, quarter cup of sunflower oil, a cup or two of plain flour to form a soft dough and half a teaspoon of salt and of sugar. Roll out super thin and prick with fork and cut with cookie cutter. Bake on trays covered with baking parchment at 160/170 degrees for a few minutes – checking that they are cooked but not burning. Save for Shabbat to eat with hummus and egg mayo and any other dips you fancy and a glass of single malt.