| 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 (1 lb.) |
|
|
Extra sugar for sprinkling |
INSTRUCTIONS
Beat eggs, sugar, oil and salt, well together. Add flour gradually. Roll
out thinly. Sprinkle with sugar. Cut into squares or circles.( I use a
floured glass, turned upside down.) Place on a wire cake cooler.( for even
browning and baking.) Bake in a very hot oven, about 450 - 475 deg. F., for
a few minutes, watching and checking all the time, until you get a pale,
kichel color. Oven may be opened to check if kichel are ready. If
necessary, gently prise off wire cake cooler(rack).
***My Late Booby*,(Z"L), used to make these, running around the kitchen,
quickly taking out each batch, while having the next batch ready to go! * =
Bubbe, or Grandma. (These kichlach taste very cookie-like....my family's
favorites! I do have another recipe for kichlach, a little more
complicated, and they taste more like crackers. If you want that recipe,
Tony, let me know, I'll e-mail it to you.)
Posted to JEWISH-FOOD digest V97 #301 by Barry Shub <shubbse@bellsouth.net>
on Nov 19, 1997
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