Quick Biscuit Kichel

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.

• Ready In: 13 mins
• Yields: 12 pieces

Ingredients

• 1  piece parchment paper
• 12  wonton wrappers, Nasoya brand is kosher and pareve
• 1⁄2 teaspoon sugar

Directions

1. Preheat oven to 450 degrees.
2. Place a piece of parchment over the slotted top of a broiler pan.
3. Arrange won ton wraps on the parchment paper.
4. Sprinkle a small amount of sugar over each wrap.
5. Place in the oven and bake for 5 to 8 minutes or until wraps brown a bit, particularly on the edges.
6. Wraps should feel firm, not flimsy.
7. Move to a plate and cool to room temperature.
8. Serve as a cracker with chopped herring.
9. Biscuit Kichel can stored in an airtight container for up to 1 week.