| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
X-Large eggs |
| 3/4 |
c |
Oil |
| 3/4 |
c |
Sugar |
|
|
About 500 grams self raising flour |
INSTRUCTIONS
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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