Hanukkah biscuits

Hanukkah biscuits

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(3 ratings)

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Cooking time

Prep: 30 mins Cook: 25 mins Plus rising and cooling

Skill level

Easy

Servings

Makes 12

Good Food reader Danielle Brown shares her grandmother's recipe for savoury Kaak biscuits, traditionally eaten during the Jewish holiday of Hanukkah

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
198
protein
5g
carbs
29g
fat
8g
saturates
2g
fibre
1g
sugar
1g
salt
0.6g

Ingredients

  • 450g strong white flour
  • 1 tsp caraway seed
  • 7g sachet fast-action yeast
  • 100g oil-based margarine, melted
  • 1 egg, beaten

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Method

  1. Place the flour, ½ tsp salt, caraway seeds and yeast in a large bowl. Make a well in the centre and pour in the melted margarine and 200ml warm water. Mix to combine all of the ingredients, adding more water or flour if needed, then knead for 2 mins to form a soft dough. Place in an oiled bowl, cover with cling film and leave in a warm place to rise for 1 hr.
  2. Once doubled in size, knead the dough for 1 min, then divide the mixture into 12 balls. Cut each ball in half and roll each piece into a thin sausage shape. Twist the 2 pieces together, then join the ends to form a circle. Place on a lightly greased baking tray, cover with a tea towel and leave to rise again for 30 mins.
  3. Heat oven to 200C/180C fan/gas 5. Brush the biscuits with a little beaten egg and bake for 10-15 mins until golden. Remove to cool on a wire rack, then turn the oven down to 110C/90C fan/gas 1⁄4. Once cool, return the biscuits to the oven and bake for a further 10 mins, then turn off the heat completely, leaving the biscuits in the oven to dry out for 2 hrs.

Recipe from Good Food magazine, December 2011

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Comments

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annahorvath's picture
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I love them! Easy, especially, as didn't make the shape suggested, but little knots instead. I've already made them three times, they always are a success!

chefdannyboy's picture
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Will enjoy these !

chefdannyboy's picture
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Had a hard time rolling the 'sausages' thin enough to have two that then needed to twist together. Though dough kept springing back . I've only made a white loaf before as my first attempt at bread since catering college many years ago.
Hopefully they will taste alright , even if not looking the same as the picture.
Will have to check out youtube for shaping tips.

lizleicester's picture
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Delicious. Served them warm with soup.

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