Angelina de Leon's Matzohs
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cups white flour
- 1tablespoon black pepper
- 4large eggs (beaten)
- 6tablespoons honey
- 4teaspoons olive oil
- 8tablespoons water
Nutritional analysis per serving (12 servings)
222 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 6 grams protein; 25 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees. In large mixing bowl, combine flour and pepper. Mix well.
- Step 2
Combine eggs, honey, olive oil and just enough water to make a very dry dough. Mix well; do not overmix.
- Step 3
Divide into 12 equal portions, and shape into balls. On lightly floured surface, roll each ball into a thin disk about 8 inches in diameter. Pierce all over with fork.
- Step 4
Bake on cookie sheets for 10 minutes, or until matzohs are puffed and begin to brown. Cool on racks.
- For Orthodox Jews conforming to contemporary kosher standards, matzoh cake meal may be substituted for the flour. Though it does not roll out as well, it is still acceptable. The researchers suggest using 1.5 times as much water and cooking for three minutes longer.
Private Notes
Comments
The matzot were delicious but VERY peppery. I will make them again with half the amount of pepper