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Recipe: Kichel

Categories: None

Yield: 1 Servings

4 X-Large eggs
3/4 c Oil
3/4 c Sugar

           About 500 grams self raising
           -- flour

Beat eggs, oil and sugar together very well. Add flour slowly to make soft dough.

Let stand for 20 mins covered.

Flour board very well and take small pieces of dough and roll them very thin. I use a large biscuit cutter to cut them otherwise they can be cut diamond shaped. Prick them with a fork, brush with oil and sprinkle with sugar.

Bake at 210 until slightly browned. This takes about 5 minutes and they have to be watched as they burn very easily.

Remove from cooler and bake the next lot keeping the oven hot all the time. I actually use 2 cooling trays.

Posted to JEWISH-FOOD digest by "SIDNEY bagg" <valsid@global.co.za> on Sep 24, 1998, converted by MM_Buster v2.0l.

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