| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
24 |
Servings |
INGREDIENTS
| 4 |
oz |
(125 g / 1/2 cup) soft margarine |
| 4 |
oz |
(124 g / 1/2 cup) soft brown sugar |
| 6 |
oz |
(172 g / 1/2 cup plus 2 tbsp) honey or golden (corn) syrup |
| 1 |
|
Egg |
| 8 |
oz |
(225 g / 2 cups) plain flour |
| 2 |
|
Level teaspoons ground ginger |
| 1/2 |
|
Level teaspoon mixed sweet spice |
| 4 |
fl |
(125 ml / 1/2 cup) warm water |
| 1/2 |
ts |
Bicarbonate of soda (baking soda) dissolved in warm water |
INSTRUCTIONS
From: The New Complete International Jewish Cookbook by Evelyn Rose
Keeps 2 weeks at room temperature in an airtight container. Freeze 3
months.
If you've not had time to mature a large lekach in advance of the festival,
try these individual ones, which are deliciously moist as soon as they are
baked.
Preheat the oven to Gas No. 5 (375F / 190C). Arrange 24 greaseproof baking
cases in patty tins.
Put the margarine, sugar, honey or syrup and egg into a bowl or food
processor. Beat until smooth. Finally, add the flour sifted with the spices
alternately with the bicarbonate of soda dissolved in the water. The batter
will be thin. Put a level tablespoon of the mixture into each case.
Bake for 20 minutes until a rich brown and spongy to gentle touch.
Posted to JEWISH-FOOD digest V96 #092
From: cbmcam <cbmcam@cyberramp.net>
Date: Mon, 02 Dec 1996 18:26:42 -0600
A Message from our Provider:
“Hell! I thought it didn’t matter what you believed as long as you were sincere!”