Biscuit-kichel
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 4 | Eggs | |
| 1/2 | c | Sugar |
| 1/2 | c | Oil |
| 1 | pn | Salt |
| 500 | g | Self raising flour |
| Extra sugar for sprinkling |
INSTRUCTIONS
from the International Goodwill Recipe Book Beat eggs, oil and sugar and salt together. Add flour gradually. Allow to rest awile. Roll out very thinly Cut into squares or diamonds as prefered and sprinkle with the sugar Place on square cake cooler which have been well sprayed with non-stick spray. Bake in very hot oven for a few minutes till a a pale kichel colour or as desired. Gentle remove the kichel from the cake coolers whle still quite hot and not yet hard. Allow to cool. This make quite a lot if rolled really thin. It keeps well in a sealed container and is deliciuos even if labour intensive. Posted to JEWISH-FOOD digest by Joan Struck <struck@inter.net.il> on Sep 24, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1637
Calories From Fat: 1135
Total Fat: 128g
Cholesterol: 744mg
Sodium: 575.7mg
Potassium: 278.1mg
Carbohydrates: 101.4g
Fiber: 0g
Sugar: 100.5g
Protein: 25.1g