Biscochos - Syrian Cookies
INGREDIENTS:
4 Eggs
1 c Sugar
1/2 c Vegetable oil
4 1/2 c Flour
4 ts Baking powder
1 c Sesame seed
4 Eggs
1 c Sugar
1/2 c Vegetable oil
4 1/2 c Flour
4 ts Baking powder
1 c Sesame seed
Beat eggs with a fork (reserve 4 tblsp. for later use). Add sugar, beating well, then oil. Beat well. Add flour and the baking powder, a little at a time, until it forms a smooth dough.
Cut 2 1/2 inch circles of pastry, 1/4 inch thick, and shape with fingers to form a cup shaped base or basket for large end of hard boiled egg. Roll strips 1/4 inch thick abd cut two strips long enough to cross over the top of the egg and attach to the base. Decorate the top of arch with a little extra pastry to depict something of the Purim story or an animal or flower. Use your imagination.
Add 1 tsp. sugar to the reserved egg, brush on the pastry and sprinkle with sesame seed.
Arrange all the pastry trimmed eggs on a cookie sheet and bake at 350oF approximately 20 minutes or until just barely golden.
Cut 2 1/2 inch circles of pastry, 1/4 inch thick, and shape with fingers to form a cup shaped base or basket for large end of hard boiled egg. Roll strips 1/4 inch thick abd cut two strips long enough to cross over the top of the egg and attach to the base. Decorate the top of arch with a little extra pastry to depict something of the Purim story or an animal or flower. Use your imagination.
Add 1 tsp. sugar to the reserved egg, brush on the pastry and sprinkle with sesame seed.
Arrange all the pastry trimmed eggs on a cookie sheet and bake at 350oF approximately 20 minutes or until just barely golden.