Free Recipe Individual Lekach
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Individual Lekach Recipe
4 oz (125 g / 1/2 cup) soft
-margarine
4 oz (124 g / 1/2 cup) soft brown
-sugar
6 oz (172 g / 1/2 cup plus 2
-tbsp) honey or golden
-(corn) syrup
1 Egg
8 oz (225 g / 2 cups) plain flour
2 Level teaspoons ground
-ginger
1/2 Level teaspoon mixed sweet
-spice
4 fl (125 ml / 1/2 cup) warm
-water
1/2 ts Bicarbonate of soda (baking
-soda) dissolved in warm
-water
Individual Lekach Preparation
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@cyberramp.net> Date: Mon, 02 Dec 1996 18:26:42 -0600
Cooking Temperature:
Recipe Serves: 24
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