Zemelakh
8 servings
30 minutes
The recipe is taken from the book "Cuisines of the World. Jewish Cuisine.
1
Melt 3 tablespoons of butter in a saucepan, remove from heat, and add 3 tablespoons of sugar, dry milk, and baking powder.
- Butter: 4 tablespoons
- Sugar: 5 tablespoon
- Milk powder: 2 teaspoons
- Baking powder (raising agent): 0.5 teaspoon
2
Beat one egg slightly, add to the butter mixture in a pot, and mix.
- Chicken egg: 2 pieces
3
Sift the flour into a mound on the table, make a well in the center, pour in the mixture from the pot, and knead a smooth dough.
- Wheat flour: 1.5 glass
4
Roll it out into a thin layer.
5
Beat the remaining egg and brush it over the surface of the dough.
- Chicken egg: 2 pieces
6
Sprinkle with the remaining sugar and cinnamon.
- Sugar: 5 tablespoon
- Ground cinnamon: 2 teaspoons
7
Use a glass to cut out round cookies.
8
Preheat the oven to 200 degrees.
9
Grease the baking tray with the remaining butter, place the cookies on it, and bake for 10-15 minutes.
- Butter: 4 tablespoons
10
The prepared dish should be cooled before serving.