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Kichel is a popular Jewish sweet cracker or cookie made with eggs and sugar. It can be cut into diamond, round or irregular shapes.

Jews in South Africa commonly serve kichel with chopped herring or chopped liver. They can also be enjoyed with jam or honey as a sweet snack like they do in Israel.

Due to their light, airy nature, the cookies have sometimes been called “nothings.”

This recipe is from my late mom and every time I make these I feel her in the kitchen cooking with me. They could not be easier. Give them a try.

xxx Chef MM

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Kichel

  • Author: Melissa Mayo

Ingredients

Scale
  • 4 eggs and 2 yolks
  • 1/2 cup sugar
  • 1/2 cup oil
  • 3 cups flour
  • 2 tsp baking powder

Instructions

Preheat the oven to 425 F/210 C

Beat yolks and eggs with sugar in a stand mixer. Once well combined add the oil and baking powder and beat again. Lastly, add the flour and beat to incorporate.

Working with a handful of dough at a time roll each piece with a roller into a rectangular shape on a floured surface till they are very thin.

Use a pizza cutter to cut them into irregular shapes. Brush the dough with some oil and sprinkle with some sugar. Place 2 cooling racks on top of 2 baking sheets.

Lie the kichel on the racks and bake each batch for 10 minutes until they are golden brown. Repeat with the remaining dough.

MAKES 40

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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