Grandma's zesty kichels

My Grandma used to make kichels and this is my updated version. Perfect for dunking.

  • place PRE 15
  • place COOK 20
  • place SERVES 35
  • printicon

I  use rapeseed oil as it’s meant to be better for you, and I’ve also added a bit of lemon essence and lemon zest to give it a lemony kick. These light, crisp biscuits are perfect for dunking in tea or hot choccy and great to have on hand when someone pops in for tea. 

  • Heat your oven to 180°C/160°C fan and line 2 baking sheets with baking parchment. 
  • In a large bowl whisk the eggs together until thickened and then whisk in the sugar a tablespoon at a time. 
  • Whisk in the oil, lemon essence and lemon zest.
  • Fold in the flours using a spatula. You should get a lovely soft dough. 
  • On a floured surface, knead the dough for a short while to ensure it’s smooth- if you feel you need to add a tiny amount of flour the you can but don’t add too much.
  • Refrigerate the dough for 30 mins.
  • Turn the dough out onto a floured surface and roll out to around 1cm thickness.
  • Sprinkle caster sugar on the top of the dough. 
  • Using a round cookie cutter (6-7cm) cut out as many rounds as you can and place onto lined baking trays.
  • Bake for around 20 mins until a light golden colour then leave to cool on a rack.

Find more of Stacey's recipes and tips at her YouTube channel: Stacey Dee's Kitchen



2 large eggs

150g caster sugar

115ml rapeseed oil (or sunflower oil)

Zest of one large lemon

1 tsp lemon essence 

180g self-raising flour sifted

180g plain flour sifted

Extra plain flour and caster sugar

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