Recipe - Kichlach

4 Eggs
One half cup Sugar
One half cup Oil
1 pn Salt
500 g Selfraising flour (1 lb.)
Extra sugar for sprinkling

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 cookielike....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 email it to you.)

Posted to JEWISHFOOD digest V97 #301 by Barry Shub shubbse@bellsouth.net
on Nov 19, 1997