Featherlight Lemon Kichlach

Name: Featherlight Lemon Kichlach
Cuisine: Israel
Ingredients: 1 large egg; 75 ml (5 tbsp) olive oil; ½ tsp vanilla or lemon extract; ½ tsp vanilla or lemon extract; finely grated zest of 2 lemons; 60 g (2 oz) caster sugar; 85 g (3 oz) white self-raising flour; 30 g (1 oz) wholemeal self-raising flour, or regular wholemeal plus ¼ tsp baking powder; 30 g (1 oz) wholemeal self-raising flour, or regular wholemeal plus ¼ tsp baking powder; 30 g (1 oz) wholemeal self-raising flour, or regular wholemeal plus ¼ tsp baking powder; pinch salt; chopped or slivered almonds or pistachios; chopped or slivered almonds or pistachios; chopped or slivered almonds or pistachios

Preparation info

Makes: about
20

Difficulty
Easy

Appears in

To Life!

By Judi Rose and Jackie Rose

Published 2020

About

With the zing of fresh lemon and a delicate texture somewhere between a biscuit and a cake, these take moments to make. Measure the ingredients carefully and don’t overbake.

Ingredients

1 large egg
75 ml (5 tbsp) olive oil
½

Asia
Israel
Bread
Vegetarian
Jewish

Method

Preheat the oven to 200°C/Gas 6. Lightly oil and line one large or two medium baking sheets with baking paper. In a large bowl, whisk the egg with the oil, vanilla and lemon zest. Add the sugar and whisk until thick, then add the flour and salt and mix thoroughly with a wooden spoon.</