With regard to this Sephardim are also lenient regarding matzah ashirah - matzah that was made with fruit juice. As we have learned fruit juice will not cause the matzah to become chametz, provided that there is not even a drop of water that was added to the dough.

In older times cookies were made from flour and wine are produced for Pesach use. This was done by taking grapes and after washing them and drying them very well, they are squeezed and made into pure grape juice. The grape juice is then stored in a locked area, away from the reach of non-Jews so that there are no issues regarding yayin nessech. They also ensure that all of the utensils have been properly dried before use, and that there is not even a drop of water in the vicinity.

In those days when such cookies were marketed, many people wondered how it was possible that they were so thick, and did not appear more crackerlike. The reason for this was not because they were chametz.

Rather, they put in a chemical, similar to baking powder, that made the dough rise as a result of a chemical reaction that produced more air within the dough. This “leavening agent” would have had the same result on an item made with potato starch, and is not chametz.

The individuals who are in charge of ensuring the kashrut of these cookies are talmidei chachamim and can be trusted upon when they claim that the ingredients of the cookies are not chametz.

Summary: The scholars among Sephardic luminaries eat matzah shmura throughout Pesach, however they partake of Ashira matzah as is our customs.

Shabbat Shalom & Chag Semeach