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Rosh Hashanah Kichel

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Rosh Hashanah Kichel is a popular Jewish and Israeli sweet cracker or cookie commonly made with egg and sugar rolled out flat and cut into large diamond shapes. They can be many shapes, including rounded and deep-fried with a dent in the center to hold jam
4 eggs + 2 yolks
1/2 cup sugar
1/2 cup oil
3 cups flour (I needed at least another cup)
2 tsp Baking Powder

Rosh Hashanah Kichel

Preheat oven to 210C (425F)
Beat eggs, yolks, and sugar very well.
Add oil and beat again.
Add Baking Powder and beat a bit more.
Lastly, add your flour.
Roll out a small amount at a time, they must be very thin.
Prick with a fork, then brush with oil and sprinkle with sugar.
Cut into diamond shapes (or circles)

Grease a grilling tray very well with oil and place kichel on these and bake in the hot oven of 210C until golden brown – approximately 10 minutes but in my oven, it was a lot quicker. One thing you have to do and is watching them continuously as they will burn in seconds being so thin.

Enjoy and Shana Tovah to you allπŸ’–πŸ”―

Recipe credit: Myrna Rosin
Prepared, tried and tested byΒ Hannah Frank Witt

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