Cinnamon Balls, Coconut Macaroons and Pesach Brownies.
I Pesach Baking
When I lived in Manchester one of my friends had an enormous pesach Kitchen traditionally three or four of us would meet up two to three weeks before Pesach and spend the day baking. Everything was then frozen or boxed in Tupperware for Pesach. Most of these recipes are in imperial measurements because they have been handed down the generations!
Here are 3 of my favorite recipes as they all are very simple to make:-
3 Step Pesach Chocolate Brownies makes 24 Brownies.
(This recipe is in cups as it was given to me by a great American friend metrically inclined https://www.allrecipes.com/article/cup-to-gram-conversions/)
You need.
4 eggs
2 cups sugar
1 cup oil use any oil that you use on pesach (canola, sunflower…)
1/2 tsp salt
1 cup cocoa (I use Dutch Kosher for Pesach)
¾ cup chocolate (pareve) chips
Pre heat your oven to 350 C 176 F or Gas mark 4.
Prepare a 9x13" baking pan or 2 X 9" square pans with baking paper.
Whisk together sugar, oil and eggs until light yellow.
Sprinkle in cocoa powder, potato starch and salt mix by hand or with a hand mixer beat till all mixed well.
Fold in chocolate chips. Stir well and put into the baking pan.
Bake 20-25 minutes. Keep checking after 20. minutes so that you don't over bake. These are best gooey.
These freeze well and can be made in batches. Also, you can serve them slightly warm with Pareve Ice-cream This will give you that wonderful chocolate fix
Cinnamon Balls
When I lived in Manchester one of my friends had an enormous pesach Kitchen traditionally three or four of us would meet up two to three weeks before Pesach and spend the day baking. Everything was then frozen or boxed in Tupperware for Pesach. Most of these recipes are in imperial measurements because they have been handed down the generations!
Here are 3 of my favorite recipes as they all are very simple to make
Cinnamon Balls – to make 30- 40 depending on size.
1lb Ground Almonds
8 oz fine caster sugar
4 Egg whites
2 tablespoons (level) good quality ground cinnamon
Around 2 oz of sieved icing sugar for coating.
Preheat the oven to Gas mark 3 or 160 C
Line a baking tray with baking paper.
Beat the whites until they form stiff peaks.
Stir in all the other ingredients, mixing until the mixture is the same colour all the way through.
Dampen your hands with cold water, form the mixture into even sized balls
Bake for 16 to 20 minutes or until soft to the touch. take care not to overcook.
Roll in icing sugar whilst warm then let cool and wall again!
These can be frozen or stored for up to two weeks in an airtight tin.
Coconut Macaroons- makes 25.
2 whole eggs beaten.
8 oz Caster Sugar
14 oz desiccated coconut (natural)
2.5 Teaspoons fresh lemon juice.
½ teaspoon salt
Preheat the oven to Gas mark 3 or 160 C
Line a baking tray with baking paper.
Crack the eggs into a medium-sized bowl and beat for several minutes until pale, frothy and significantly increased in volume
Slowly beat in the sugar, lemon juice and salt, and then fold in the coconut mix well and put in the fridge for at least 15 minutes so the mixture can firm up
Wet you hands and make into pyramid shapes. place on baking tray.
Wet one finger and lightly press the top down or else it will burn.
Bake for 15-20 minutes till browned but not burnt.