Evelyn Rose

Great-Grandma’s Feather-Light Lemon Biscuits

Kichlach

Preparation info
  • Makes

    36

    biscuits
    • Difficulty

      Easy

Appears in
Mother and Daughter Jewish Cooking: Two Generations of Jewish Women Share Traditional and Contemporary Recipes
Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

  • About

Delicate little biscuits, very different from the typical heimishe rolled kichlach, though both have their devotees. To mix them, you require nothing more hi-tech than a large fork, which must have been a godsend when you had a large family like my great-grandma’s.

Ingredients

  • 2 large eggs
  • 150 ml (5 fl oz) sunflower oil
  • 1

Method

Preheat the oven to 200°C (400°F/Gas 6).

Beat the eggs with a fork until well blended. Stir in the oil, vanilla and lemon zest. Blend in the sugar until the mixture thickens, then add the flour, baking powder and salt (the dough will be soft, like a very thick batter).