Put flour and salt in a large mixing bowl and stir quickly.

Next, toss the room-temperature butter cut into cubes and coat with flour. Gently incorporate and blend the butter into the flour with your fingers until most of the butter appears coarse. Allow some larger fragments, akin to the size of a marble, to remain.

Next, incorporate granulated sugar, baking soda, eggs, milk, vanilla and orange extract.

Mix using both hands until the dough comes together. Move the dough to a lightly floured surface, pat it down, and shape it into a rectangle. Wrap in plastic and place in the refrigerator for an hour.

Once chilled, cut the dough into eight pieces (each weighing around 120g) and roll each into 10-inch (25cm)long logs.

Then, using a bench scraper or a sharp knife, cut the logs into 2-inch(5cm) pieces.

Dunk the cookies into a small bowl with water, then roll them in sesame seeds. Place the cookies on two baking sheets lined with parchment paper and bake in a preheated oven at 350°F/177°C.

Bake for 20/25 minutes or until the cookie's surface is slightly toasted. Let cool on a wire rack for 10 minutes before serving.

Once ready, they are excellent for breakfast or a snack, accompanied by milk, tea, or coffee, but also to be served at the end of a meal, perhaps with a glass of Marsala or another sweet wine.