Recipe

Little Finger Biscuits From The Complete Guide To Traditional Jewish Cooking By Marlena Spieler Recipe

	Howiej / All my dishes 1 year, 11 months ago This is very good, and definitely best fresh out of the oven. If you like biscuits and potatoes, you'll like these. Go light on the caraway seeds unless you want to choke on them. They look fancy, but aren't very hard to make. Great for using lef... More Prep:386030m Cook:12m Servings:4	Howiej
	jewish biscuit potato

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Ingredients

115g/4oz/8 tbsp butter, softened

115g/4oz/1 1/3 cups mashed potato (if don't have - I used 2 reg. sized baked potatoes - peeled and mashed them and added milk... - it's about same)

150g/5oz/1 1/4 cups plain (all purpose) flour, plus extra for dusting

2.5ml/ 1/2 tsp salt

1 egg, beaten

30ml/2 tbsp caraway seeds

Variations:

Though butter gives a lovely rich flavour, a little like shortbread, vegetable or olive oil may be used for a pareve food, or if serving with a meat meal.

If you prefer not to use caraway seeds, other delicious toppings such as cracked wheat, poppy seeds or sesame seeds may be used.

adaptation: no caraway seeds, 1 tbsp squeezed lime juice, 3 tbsp sugar (something I tried and really liked - but, much better fresh) - add this to the dough while mixing.

*recipe servings more like 4-6 people

Directions

Preheat the oven to 220°C/425°F/Gas 7. Put the butter and mashed potato in a large bowl. Sift the flour and salt into the bowl, then mix to a soft dough.

Knead the dough on a lightly floured surface for a few seconds, or until smooth. Wrap in clear film (plastic wrap) and chill for 30 minutes.

Roll out the potato dough on a very lightly floured surface until 8mm/ 1/3in thick. Brush with beaten egg, then cut into strips 2x7.5cm/ 3/4x3in. Transfer to an oiled baking sheet and sprinkle with caraway seeds.

Bake for 12 minutes, or until lightly browned. Leave to cool on a wire rack. Store in an airtight container.

*my mum says they freeze well, but they are hard to reheat. You can only heat them up for a few seconds.

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Comments

frankieanne 1 year, 11 months ago said:
I've never seen a recipe like this one. Interesting. Nice of you to post the measuring conversions.

howiej 1 year, 11 months ago said:
Yeah - the conversions where already in the book - so I didn't have to figure them out ;)

heatherbudapest 1 year, 10 months ago said:
Mmm, this looks good, quite similar to one type of savory baked item they make in Hungary called a pogacsa. Probably an Ashkenazi recipe, I'd imagine. I believe I have the same cookbook back in Budapest! Thanks for posting.

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