Matzoh Roca
For anyone who wants a treat for Passover, this crisp, sweet cookie will fill the bill. It takes a total of 15 minutes to make and can be varied with or without nuts, or made bright-looking with the addition of coloured sprinkles. It's supposedly made for children, but watch it disappear when adults walk through the kitchen. It has nuts on top, after all - and aren't they healthy?
Los Angeles cousin Barbara Rosen gave me this habit-forming recipe. Also try kichelach/nothings, meringues, Eton Mess and Pavlova.
Ingredients
4 sheets matzah
1 cup unsalted butter
1 cup brown sugar
300 grams ( 1 1/4 cups) chocolate chips - semi-sweet and/or butterscotch chips
1 cup chopped or slivered almonds (optional)
Method
Preheat an oven to 350 degrees.
Chop the almonds and set aside.
Lay the matzoh on foil on a baking sheet with sides (or turn up the edges on the foil) to prevent dripping.
Boil the butter and brown sugar in a saucepan over medium-high for five minutes until thick, stirring constantly.
Pour the sugar/butter mixture over the matzoh and spread it quickly and evenly. Bake the matzoh sheets for 5 minutes in the oven.
As soon as you remove the matzoh from the oven, sprinkle the chocolate/butterscotch chips over, spreading them evenly, followed by the almonds. Press the almonds into the hot butterscotch and melted chocolate.
Freeze the matzoh, then break the sheets into pieces. Keep frozen until ready to serve, Serve cold from the fridge for crispness.
For anyone who wants a treat for Passover, this crisp, sweet cookie will fill the bill. It takes a total of 15 minutes to make and can be varied with or without nuts, or made bright-looking with the addition of coloured sprinkles. It's supposedly made for children, but watch it disappear when adults walk through the kitchen. It has nuts on top, after all - and aren't they healthy?
Los Angeles cousin Barbara Rosen gave me this habit-forming recipe. Also try kichelach/nothings, meringues, Eton Mess and Pavlova.
Ingredients
4 sheets matzah
1 cup unsalted butter
1 cup brown sugar
300 grams ( 1 1/4 cups) chocolate chips - semi-sweet and/or butterscotch chips
1 cup chopped or slivered almonds (optional)
Method
Preheat an oven to 350 degrees.
Chop the almonds and set aside.
Lay the matzoh on foil on a baking sheet with sides (or turn up the edges on the foil) to prevent dripping.
Boil the butter and brown sugar in a saucepan over medium-high for five minutes until thick, stirring constantly.
Pour the sugar/butter mixture over the matzoh and spread it quickly and evenly. Bake the matzoh sheets for 5 minutes in the oven.
As soon as you remove the matzoh from the oven, sprinkle the chocolate/butterscotch chips over, spreading them evenly, followed by the almonds. Press the almonds into the hot butterscotch and melted chocolate.
Freeze the matzoh, then break the sheets into pieces. Keep frozen until ready to serve, Serve cold from the fridge for crispness.