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Jewish Recipes

    500 mls or 2 cups honey
    500 grams or 2 cups sugar
    1 tablespoon ground ginger
    3 eggs beaten
    1 tablespoon sugar
    2 tablespoon vegetable oil
    250 grams or 2 cups sifted plain flour
    1 teaspoon finely ground almonds
    1 teaspoon ground ginger
    1/2 teaspoon salt (optional)

    1. Combine the honey with the 500 grams or cups of sugar as well as the tablespoon of ground ginger in saucepan and set aside.

    2. Place eggs, sugar and oil in a large bowl and beat well.

    3. Combine the remaining ingredients and work into egg mixture to form soft dough.

    4. Flour your hands, break off pieces of dough and roll into 2cm thick ropes. Cut ropes into 2cm lengths.

    5. Bring honey mixture to a boil and drop in pieces of dough, a few at a time. Cover and simmer for 30 minutes.

    6. Stir gently with wooden spoon to bring cookies on bottom to surface. Cook until they are lightly browned and dry and crisp inside.

    7. Remove with slotted spoon and place on waxed paper, not touching, until cool.

    Makes about 30.

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