Nutty and nice Pesach rolls
These delicious rolls come either plain (pictured above - far right) or as a nutty version - below.
150g butter or margarine
1 tsp salt
2 tbsp caster sugar
175g fine matzah meal
6 large eggs, beaten
Preheat oven to 160°C and line an oven tray.
Melt the butter with the water in a large pan. Add the salt and sugar.
When it boils add the matzah meal and mix to a smooth dough.
Turn off the heat. Gradually add the eggs to the dough — mix well between additions.
Add enough egg so the dough is soft enough to work easily with your hands but not too runny. Form into rolls.
Place on the prepared tray and cook 15 minutes until golden.
Photo: Lisa Roukin
Makes 12 small rolls or 6 larger ones.
125g butter, softened
200g ground almonds
75g flaked almonds
50g pumpkin seeds
Salt and pepper to taste
1 tbsp caster sugar (optional for a sweet version)
Preheat oven to 160°C and line a tray with baking paper.
Mix all ingredients together in a ball. Divide into six or 12 rolls. Flatten each one so it is 2 cm thick.
Put on the baking tray and bake for 15 minutes until golden.