Recipe - Individual Lekach

4 ounce (125 g / One half cup) soft
margarine
4 ounce (124 g / One half cup) soft brown
sugar
6 ounce (172 g / One half cup plus 2
tbsp) honey or golden
(corn) syrup
1 Egg
8 ounce (225 g / 2 cups) plain flour
2 Level teaspoons ground
ginger
One half Level teaspoon mixed sweet
spice
4 fl (125 ml / One half cup) warm
water
One half teaspoon Bicarbonate of soda (baking
soda) dissolved in warm
water

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 JEWISHFOOD digest V96 #092

From: cbmcam cbmcam@cyberramp.net

Date: Mon, 02 Dec 1996 18:26:42 0600