Don’t let the size of our Room 6 kitchen fool you. Big things are happening each week as Beth El Religious School students explore Jewish Holidays through food and preparation. I am incredibly excited to teach “B-Shul,” which is Hebrew for cooking. Today I am including my family mundlebrot recipe for your enjoyment.
The Zayin Class lovingly prepared this traditional Jewish dessert by twice baking the cookie to form a crunchy exterior. Ingredients vary among bakers, but in our Religious School’s exclusive dairy-nut free kitchen we mixed in mini chocolate chips! As part of their Tikun Olam project, our students prepared lasagna, green salad and fruit salad then delivered and served the meal to the Family Promise. It was a huge success and indeed helped to make the world a better place.
- Preheat oven to 350 degrees
- Line two cookie sheets with parchment paper
- Beat 3 eggs and 1 cup sugar for 3 minutes
- Add 1 cup canola oil
- Add 1 tsp. vanilla extract
- Sift 3 1/2 cups flour, 3 tsp. baking powder and 1/4 tsp. salt
- Fold flour mixture into egg mixture by hand. Mixture will be stiff.
- Fold in chocolate chips.
- Make two long thin logs of mixture on each cookie sheet, using your Hands to “mold” them. You can use a bit of flour to shape the logs or wet your hands a bit to shape them.
- Bake at 350 degrees for 30 minutes.
- Remove from oven and slice each log on the diagonal into approximately 1″ slices.
- Turn slices on side.
- Bake an additional 10 minutes.
- Remove and dust with confectioner’s sugar.
- Let cool completely.
Stay tuned for more B-shul blogs featuring recipes and news from our Room 6 kitchen!