Individual lekach

Yield: 24 Servings

Measure Ingredient
4 ounces (125 g / 1/2 cup) soft margarine
4 ounces (124 g / 1/2 cup) soft brown sugar
6 ounces (172 g / 1/2 cup plus 2 tbsp) honey or golden (corn) syrup
1 Egg
8 ounces (225 g / 2 cups) plain flour
2 Level teaspoons ground ginger
½ Level teaspoon mixed sweet spice
4 fluid ounce (125 ml / 1/2 cup) warm water
½ 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 JEWISH-FOOD digest V96 #092 From: cbmcam <cbmcam@...>

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

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