couponing in the holy land

Frugal food shopping for the Anglo Israeli

What’s going in the freezer? Biscochos de huevo

I am a little behind schedule and my freezer is quite full so these haven’t gotten in yet.  I don’t make them as much as I used to because it takes a lot of time to roll and shape the dough.  When my kids were younger they happily made all sorts of shapes- now they need a little more motivation.  The best part about this recipe is that it uses oil instead of margarine, as opposed to most cookie recipes- great for those of us who are watching our cholesterol.  These cookies look like Syrian kaak but are slightly sweet instead of savory.  The dough is very hardy and will last in the refrigerator or freezer as needed.  They make great tea biscuits or teething cookies for babies.

BISCOCHOS DE HUEVO

Source:  Come, Es Bueno: Sephardic Tastes of Congregation Etz Ahaim

Ingredients:

1 cup oil [I use canola]

3 teaspoons vanilla extract

2 cups sugar

7 teaspoons baking powder

6 eggs

5 cups flour (5 to 6- depends on humidity)

Directions:

Mix wet and dry ingredients separately.  Knead dough in bowl or on floured surface.  Cover dough and rest it for 30 minutes.  Dough should not stick to hands and should be shiny, not dull.  Add more flour if necessary.  Take chunks of dough, roll into cords, cut and form into rings.  Brush the tops with egg yolk.  Place on greased pan and bake 7-10 minutes at 200C.  Do not allow to get brown in the oven-they should be removed when they are just golden.

biscochos

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