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Nutty and nice Pesach rolls

Prep:

Cook:

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    These delicious rolls come either plain (pictured above - far right) or as a nutty version - below.

    Plain ROLLS
    Makes 20

    Ingredients
    150g butter or margarine
    500ml water
    1 tsp salt
    2 tbsp caster sugar
    175g fine matzah meal
    6 large eggs, beaten

    Method

    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.

    Nutty ROLLS

    Makes 12 small rolls or 6 larger ones.

    Photo: Lisa Roukin
    Photo: Lisa Roukin

    Ingredients
    125g butter, softened
    200g ground almonds
    75g flaked almonds
    50g pumpkin seeds
    2 eggs
    Salt and pepper to taste
    1 tbsp caster sugar (optional for a sweet version)

    Method

    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.

    Method
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