Hanukkah Biscuits Recipes

15 TRADITIONAL HANUKKAH COOKIES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Hanukkah cookie in 30 minutes or less!

HANUKKAH BISCUITS

Steps:

• Place the flour, ½ tsp salt, caraway seeds and yeast in a large bowl. Make a well in the centre and pour in the melted margarine and 200ml warm water. Mix to combine all of the ingredients, adding more water or flour if needed, then knead for 2 mins to form a soft dough. Place in an oiled bowl, cover with cling film and leave in a warm place to rise for 1 hr.
• Once doubled in size, knead the dough for 1 min, then divide the mixture into 12 balls. Cut each ball in half and roll each piece into a thin sausage shape. Twist the 2 pieces together, then join the ends to form a circle. Place on a lightly greased baking tray, cover with a tea towel and leave to rise again for 30 mins.
• Heat oven to 200C/180C fan/gas 5. Brush the biscuits with a little beaten egg and bake for 10-15 mins until golden. Remove to cool on a wire rack, then turn the oven down to 110C/90C fan/gas 1⁄4. Once cool, return the biscuits to the oven and bake for a further 10 mins, then turn off the heat completely, leaving the biscuits in the oven to dry out for 2 hrs.

HANUKKAH CUTOUT COOKIES

Steps:

• For cookies:
• Using electric mixer, cream butter and sugar in large bowl until light. Beat in egg, lemon juice, lemon peel and vanilla. Mix flour, baking powder and salt in small bowl. Add to butter mixture and stir until well combined. Divide dough into 3 pieces. Flatten each into disk. Wrap each in plastic and chill 2 hours or overnight.
• Preheat oven to 350°F. Roll out 1 dough piece on lightly floured surface to thickness of 1/8 inch. Using Hanukkah cookie cutters dipped into flour, cut out cookies. Transfer to ungreased cookie sheets, spacing evenly. Gather scraps, reroll and cut out additional cookies, chilling dough if necessary. Bake until cookie edges are golden, about 10 minutes. Transfer cookies to racks and cool. Repeat rolling, cutting and baking with remaining dough pieces in batches.
• For icing
• Place sugar in bowl. Stir in 2 tablespoons milk and lemon juice. Add more milk if icing is too thick to pipe. Transfer half of icing to another bowl. Mix food coloring into half of icing.
• Spoon plain and colored icings into separate pastry bags fitted with small round tips or into parchment cones. Pipe icings decoratively onto cookies. Let stand until icing sets, about 2 hours. (Can be made 1 week ahead. Store cookies in single layers in airtight containers.)