Kichel is a Jewish cookie usually made with eggs, flour, sugar. I found this recipe in the Philadelphia Jewish Exponent in an article about South African Jewish Life. The recipe is a short cut recipe using won-ton wrappers and is very good. Apparently South African Jews use these as an accompanionment to chopped herring(which I do love), but I serve these with coffee or tea as a delicious snack. I am posting the recipe as printed in the paper.
My Private Note
Units: US | Metric
- 1Preheat oven to 450 degrees.
- 2Place a piece of parchment over the slotted top of a broiler pan.
- 3Arrange won ton wraps on the parchment paper.
- 4Sprinkle a small amount of sugar over each wrap.
- 5Place in the oven and bake for 5 to 8 minutes or until wraps brown a bit, particularly on the edges.
- 6Wraps should feel firm, not flimsy.
- 7Move to a plate and cool to room temperature.
- 8Serve as a cracker with chopped herring.
- 9Biscuit Kichel can stored in an airtight container for up to 1 week.
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Nutritional Facts for Quick Biscuit Kichel
Serving Size: 1 (98 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 23.9
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.7 mg
- Sodium 45.7 mg
- Total Carbohydrate 4.8 g
- Dietary Fiber 0.1 g
- Sugars 0.1 g
- Protein 0.7 g
The following items or measurements are not included: