Kichlach

Little Jewish biscuits, Kichlach (keek-lahk) are ideal for serving with cheese or cocktail party snacks.

1 teaspoon butter

4 eggs

2 tablespoons sugar

½ teaspoon salt

3 tablespoons vegetable oil

12 oz. flour, sifted

½ teaspoon baking powder

Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C). With the teaspoon of butter, lightly grease two large baking sheets.

In a medium-sized mixing bowl, beat the eggs lightly with a fork or rotary beater. Gradually add half the sugar, then the salt, beating constantly. Add the oil and beat again.

Gradually fold in the flour and baking powder, beating until the mixture forms a pliable dough. Using your hands, knead the dough lightly on a floured board until it is smooth and elastic.

With a floured rolling pin, roll out the dough to a large rectangle ABOUT ½ inch thick. Cut the dough into squares or circles with a pastry cutter. Place the biscuits ABOUT 2-inches apart on the prepared baking sheets. Prick the tops with a fork and sprinkle with the remaining sugar.

Place the baking sheets in the oven and bake for 12 to 15 minutes or until the biscuits are pale gold in colour. Allow to cool on a wire rack before serving.

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