Matzah Crack Recipes

MATZAH

Steps:

• Move an oven rack near the top of oven and preheat oven to 475 degrees F (245 degrees C). Preheat a heavy baking sheet in the oven.
• Dust a clean work surface and a rolling pin with 1 teaspoon flour, or as needed. Place 1 cup of flour into a mixing bowl; set a timer for about 16 minutes (18 minutes maximum). Start the timer; pour the water, about 1 tablespoon at a time, into the flour. Stir the water and flour together with a fork until the dough forms a rough ball, remove the dough to the prepared work surface, knead rapidly and firmly until smooth, about 30 seconds to 1 minute.
• Divide the dough into four equal pieces; cut each piece in half again to get 8 pieces total. Swiftly roll each piece into a ball. Roll each piece of dough out into a 5-inch pancake, dusting the top and rolling pin with flour as needed. Gradually roll the pancakes out to a size of about 8 inches, increasing the size of each by about 1 inch, then letting the dough rest for a few seconds before rolling again to the finished size. Roll from the center out. The bread rounds should be very thin. Using a fork, quickly pierce each bread about 25 times, all over, to prevent rising. The holes should go completely through the bread. Flip the bread over, and pierce each piece another 25 times with the fork.
• With at least 5 minutes left on the timer, remove the hot baking sheet from the preheated oven, and place the rounds onto the baking sheet. Place the baking sheet onto the rack near the top of the oven, and bake for 2 minutes; turn the breads over and bake an additional 2 minutes, until the matzot are lightly browned and crisp.
• Transfer to a wire rack to cool. Lightly anoint each matzah with olive oil, using a brush, and sprinkle generously with salt.

BEST MATZAH BALLS

Steps:

• Whisk eggs and olive oil in a bowl until combined; stir both amounts of club soda and salt into egg mixture. Mix matzo meal into wet ingredients to form a workable dough; if mixture is too wet, stir in 1/4 cup more matzo meal. Cover and refrigerate for 30 minutes.
• Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes.

MATZAH CRACK

Steps:

• Preheat the oven to 375º Line a large cookie sheet completely with foil. Cover the bottom of the sheet with parchment paper - on top of the foil since this mixture carmelizes in the oven, this helps to prevent adherence to the aluminium foil. Line the bootom of the cookie sheet with the matzohs. In a heavy-bottomed saucepan, combine the butter and the brown sugar. Cook over medium heat until the mixture comes to a small boil. Then boil on a slow boil for 3 minutes, stirring constantly. Remove from heat and pour over the matzoh, covering it completely. Place the baking sheet in the oven and immediately reduce the heat to 350º. Bake for 15 minutes, checking regularly to make sure that it's not burning or dripping over the sides. If it's browing too quickly, reduce the heat to 325º. Remove the pan from the oven and immediately sprinkle the chocolate over the carmelized matzoh. Let stand for a couple of minutes and then spread the melted chocolate over the matzoh with a spatula. While still warm, break the chocolate covered matzoh into squares or odd shapes (thus the crack!) Then chill the entire thing including the pan in the freezer until set. Dare to keep your hands off it. (You don't have to add chocolate and it tastes yummy, too and this would be great on top of some baked sweet potatoes!) Some people add nuts like almonds or pecans instead of or with the chocolate, but we can't...so just go with your own tastes. Also, if it's not Passover, I would try this on graham crackers instead of matzoh!!!!