So I bought another cookbook. Yes. Despite having access to millions of recipes online, despite having bookmarked countless recipes from my co-bloggers, despite having cookbooks from which I have tried only a handful of recipes, I bought another one. In my defense…..well, I have no defense.
I bought ‘The Hot Bread Kitchen Cookbook’. Aren’t you a little tempted? Accept it. I have been browsing it and lovingly touching the pictures of some of the yummiest looking bakes. My first attempt is Eier Kichel, which has been described as ‘Jewish cookies made with egg’. It is usually a sweet type cookie but I was in the mood for savory and all enthusiastic to experiment. So I made a savory version of this cookie. Also my cookies are smaller in comparison because I wanted to have them over a longer period of time. Here goes –
Adapted from The Hot Bread Kitchen Cookbook
Makes 16-18 cookies
WHAT WE NEED
Eggs, large 3
Canola oil 1 tbsp plus extra for brushing
Salt 1 tsp
Sugar 1/2 tsp
Baking powder 1/2 tsp
All purpose flour 150 gms (1 cup plus 3 tbsp)
WHAT TO DO
- Whisk the eggs in a large bowl till frothy
- Add salt, sugar, oil and baking powder and mix well
- Add 130 gms of flour to the egg mixture in two additions. Ensure the first addition is fully mixed in before adding the second one
- The dough will be sticky but check if the dough pulls away slightly from the sides of the bowl.
- If not, add 1 tbsp flour at a time and mix well till it starts pulling away from the sides of the bowl
- Transfer the dough to a floured surface and knead for 2-3 minutes
- Cover it with a plastic wrap and set aside for 20 minutes
- Preheat the oven to 260C and line the baking sheet with parchment paper
- Divide the dough into 16 parts. Take one piece at a time and keep the balance covered in the plastic wrap
- Press the dough ball on a lightly floured surface with your hands. Take the ends and pull it to the middle and pinch into each other. Repeat the process three times
- Press the dough into a flat circle slightly smaller the size of your palm and transfer it to the baking sheet
- Repeat the procedure for all the other dough balls
- Reduce the temperature to 205C and bake for 6 minutes
- Reduce the temperature to 150C and bake for about 6-7 minutes till the cookies bubble and turn slightly brown
- Remove the cookies from the oven and transfer to a wire rack and let them cool completely.
- These cookies will crisp as they cool
- Store in an air tight container for 4-5 days
- Enjoy them as is or with toppings of your choice.
This is part of the Bake-a-thon 2016