- Dish type
- Biscuits and cookies
Serve these lovely biscuits every night during Chanukah. Kids will have loads of fun decorating them and eating them.
21 people made this
- 200g plain flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 110g butter
- 100g caster sugar
- 2 egg yolks
- 1 teaspoon orange juice
- 1 teaspoon vanilla extract
MethodPrep:25min ›Cook:10min ›Ready in:35min
- Preheat an oven to 180 C / Gas 4. Lightly grease a baking tray. Whisk together the flour, baking powder and salt.
- Beat the butter and sugar with an electric mixer in a large bowl until smooth. Beat in one egg yolk until completely incorporated. Beat in the other egg yolk along with the orange juice and vanilla. Mix in the flour mixture until just incorporated. On a lightly floured surface, roll the dough out to 5mm thickness. Cut into desired shapes with cutters. Place biscuits on prepared baking tray.
- Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow the biscuits to cool on the baking tray for 1 minute before removing to a wire rack to cool completely.
Reviews & ratingsAverage global rating:(26)
Reviews in English (25)
Happy Chanukah in October? I made these because they sounded delicious and indeed they are! I didn't have orange juice, but did have orange extract. It gave them a nice subtle orange flavor, and the house smells wonderful. I have no sense of depth, so some of mine are rolled too thick, and some too thin. The too thin are actually perfect. They're very crisp, got nicely brown around the edges, and held their shape very well. I was concerned with no chill time for this dough that they'd expand, but most of mine were fine. The ones that were too thick did spread a bit but that was my fault. The dough was easy to work with, too. I lightly floured my rolling surface, and they were easy to peel off and bake. I was pleasantly surprised with this recipe since cutout cookies are usually a real pain to me. But I'll make these again for sure.-03 Oct 2011
As this was posted when the holiday was almost over I am certainly baked out but I have saved it for next year. The ingrediants appear to be very child friendly in terms of a sturdy dough and the orange juice will give a bright flavor. This would be a good child friendly base for hamentaschen also.-18 Dec 2009
Made these for friends this year and theywere great. Will use for Christmas cookies as well. Great flavor and wonderfully crisp. thanks.-23 Dec 2011
14 Adorable Hanukkah Cookie Recipes You’ll Want to Eat for Eight Days
When it comes to Hanukkah, most people’s thoughts naturally turn to the feast. Latkes and sufganiyot top the list of fave foods. Cookies… not so much. Though cookie exchanges abound this time of year, they haven’t featured largely in Jewish tradition. But lately, cookie bakers have been upping their Hanukkah game, and the results will delight cookie lovers everywhere. From modern takes on rugelach to gelt-chip cookies to beautifully decorated dreidel-, menorah-, and donut-shaped confections here are Hanukkah cookies you need on your holiday menu *right now.*
1. Hanukkah Iced Cookies: You don’t need a special cookie cutter to make decorated menorah cookies — any circle cutter or even an overturned glass works. Just cut the circle in half, then pipe on some festive color. (via Craftsy)
2. The Best Rugelach Cookies: These babies are buttery and flaky, with just the right amount of sweetness rolled up inside. Fill yours with anything you have on hand, from ground nuts and honey to peanut butter and chocolate. The secret is the blend of cream cheese and butter in the dough, which makes them SUPER tender. (via The Kitchn)
3. Iced Sugar Cookies: This one’s for all you cookie bakers who’ve been yearning to show off your pastry piping talent. And don’t shy away from putting your Hebrew writing skills to the test — eating the mistakes is half the fun! (via Suburbs Mama)
4. Glitter Ball Cookies: These rolled cookies hide a sweet surprise — they’re stuffed with creamy ginger filling. The sanding sugar in shades of silver and blue make them perfect for your Hanukkah table. (via Martha Stewart)
5. Hanukkah Jelly Cookies: If you’ve got little helpers in the kitchen at holiday time, this is the perfect cookie to make. Kids will get a kick out of spreading jam on the full circles and sprinkling sugar on the cutouts, then sandwiching them together for a magical effect. (via Living Sweet Moments)
6. Red Velvet Rugelach: If you thought you couldn’t improve on rugelach, the world’s most perfect cookie, prepare to be proven wrong. This red velvet version has cream cheese in the dough and in the filling. Double cream cheese for the win! (via What Jew Wanna Eat)
7. Cardamon-Scented Hanukkah Cookies by Jamie Geller: Some sugar cookies, while fun to make, can be a bit bland. A touch of cardamom in this dough makes these cookies real stars. Pile them up on your party tray and watch ’em go. (via Jewish News Service)
8. Chanukah Star Cookies: These cookies are airbrushed with a pearl shimmer that gives them a special holiday glow. But it’s the dairy-free cookie recipe that really shines through. Your guests will never miss a thing. (via Li’l Miss Cakes)
9. Melt-in-Your-Mouth Hanukkah Gelt Cookies: Start with a melt-in-your-mouth cookie dough that’s rich with cream cheese, then press a gelt coin right in the middle. These cookies are a treasure for the eyes — and the taste buds. (via Overtime Cook)
10. Hanukkah Cookies: These cookies are perfect for any one of the eight festival nights — or why not all? But you’d better be prepared to make them year after year, because after one bite, everyone in the house will be hooked. (via Leite’s Culinaria)
11. Stripey Chanukah Cookie: Calling all beginner cookie bakers! These easy chocolate cookies require no advanced cookie decorating skills just drizzle the icing in any old pattern and they’ll look perfectly festive and taste delish. (via Chai and Home)
12. Elegant Hanukkah Cookies: A simple color palette of blue, white, and silver gives these cookies an ethereal beauty. They’re perfect for gifting your BFF. (via Li’l Miss Cakes)
13. Chocolate Doughnut Cookies: You know that donuts are SO on trend right now. Everyone at the table will go crazy when they see a whole tray of cookies decorated in a plethora of donut flavors. (via Joy of Kosher)
14. Cookie Menorah: These gorgeous candle-shaped cookies will be the star of the dessert table at your holiday gathering. Bonus: They make a killer centerpiece to light up your festive tablescape. (via Camille Styles)
If you just love these new takes on Hanukkah recipes, follow us on Pinterest for more.
1. Heat around 3 inches of oil in a large, deep pan over medium-high heat (oil should be 350 F.). To see if the oil is hot enough, use a thermometer or place wooden skewer into the oil. If small bubbles appear, it’s ready for frying.
2. Remove biscuits from the can. To make small doughnuts, cut into rounds using a soda cap or other small circular device. Or you can fry the biscuits as is.
3. Drop the small doughnuts in 5-6 at a time for full biscuits, 2-3 at a time. Fry for 1-2 minutes on each side, until just golden brown.
4. Using a spider or slotted spoon, remove from oil and place on a wire rack. Allow to cool completely.
5. Stick a wooden skewer into one side of each doughnut and create space inside by wiggling it around gently.
6. Fill a piping bag with your filling of choice and gently insert into the hole. Gently squeeze filling into each doughnut.
Use the small openings on a box grater to grate the potatoes and onions (a food processor may also be used) into a large bowl.
Add 2 eggs, salt, white pepper and matzo meal and mix together.
Heat oil in a large frying pan over medium heat. Drop rounded tablespoons of the mixture into the oil and fry on each side until brown and crispy.
Remove potato pancakes from the oil with a slotted spatula and transfer to a paper towel-lined plate to drain.
Using electric beaters or a food processor, cream the butter and sugar. Add the orange juice, 2 egg yolks, vanilla, and lemon extract. The dough will be very wet. Add the baking soda and 3 cups of flour. At this point the dough will probably be gumming up the beaters, so turn it out into a bowl and work in the remaining three cups of flour by hand. If the dough still feels very sticky, add another half cup of flour.
The dough will store for up to two weeks in the fridge if it is tightly wrapped in plastic.
Preheat the oven to 350F. Sprinkle your workspace with flour. Divide the dough in half, and place one half on your floured workspace. Sprinkle flour on your rolling pin, and begin to roll out the dough. You want it pretty thin&ndashabout 1/8th of an inch thick. Using your cookie cutters, begin to cut out shapes from your dough. Remember to have an even number of each shape you&rsquoll be using for the Linzer cookies.
Line and/or grease your cookie sheets. Lay half of each shape of cookie down on the sheets (so if you cut out eight dreidel shapes, put four on the cookie sheet). Poke a hole about the width of your index finger in the middle of each of the remaining shapes. (You may be able to do this with your finger, you may use the mouth of an empty bottle of vanilla, or use the bottom of a Hanukkah or Shabbat candle.)
Dot the cookies on the cookie sheet with about 1 teaspoon of jam per cookie. Then stack one of the cookies with a hole in it on top of each jam dotted cookie. When all the cookies are stacked, brush each Linzer cookie with egg whites, and sprinkle with ground walnuts.
Bake for 15 minutes or until golden brown. Dust with powdered sugar before serving.
Pronounced: khEYE, Origin: Hebrew, life, composed of the Hebrew letters khet and yud (whose numerical values add up to 18). A “chai” pendant features these letters, and is a common Jewish symbol, along with the Star of David and the hamsa.
Pronounced: KHAH-nuh-kah, also ha-new-KAH, an eight-day festival commemorating the Maccabees’ victory over the Greeks and subsequent rededication of the temple. Falls in the Hebrew month of Kislev, which usually corresponds with December.
- 6 cups nonfat buttermilk
- 1 cup solid vegetable shortening
- 3/4 cup sugar
- 1/3 cup baking powder
- 12 cups self-rising flour, plus more for dusting
- Unsalted butter, melted, for brushing tops
- Vegetable-oil cooking spray
Preheat a convection oven to 350 degrees. In the bowl of a very large electric mixer fitted with the dough-hook attachment, combine buttermilk, shortening, sugar, and baking powder. Beat or stir to combine. Add flour, a cup at a time, beating just to combine after each addition.
Lightly coat two rimmed baking sheets with cooking spray. Divide dough in two. On a lightly floured surface, roll out one half of dough to about 3/4 inch thick. Use a lightly floured biscuit cutter to cut dough into 2 1/4-inch rounds. Transfer to prepared baking sheet. Brush tops lightly with melted butter. Repeat with second half of dough. Bake until light-golden brown and cooked through, 12 to 16 minutes.
Fluffy Southern Biscuits
These lush, tender biscuits, developed by Teri Yonan Beasley, have crisp edges, thanks to butter in the skillet and a very hot oven. Like all biscuits, they are at their best served warm, with homemade preserves and more butter.
If you don't have White Lily flour, which has a lower protein content, combine 1 1/2 cups all-purpose flour with 1/4 cup cake flour.
Servings: 6 very large biscuits
Position an oven rack in the middle of the oven preheat to 500 degrees.
Melt the butter in a large cast-iron skillet over medium-low heat. Keep it hot on the stove until you're ready to bake the biscuits.
Sift the flour into a large mixing bowl. Add the sugar, baking powder, baking soda and salt, and mix well. Add the shortening and toss to coat. Working quickly, use a fork or your fingers to cut the shortening into the flour until the mixture resembles large peas.
Make a well in the center of the mixture and add the buttermilk, stirring with light, quick strokes just until the dough is combined. Do not overwork. The dough will be very wet.
Use a large spoon to drop the dough into the hot skillet, forming 6 mounds spaced evenly apart. Immediately turn each biscuit over to coat with butter and transfer the skillet to the middle oven rack. Reduce the temperature to 475 degrees. Bake for 12 to 14 minutes, until golden brown on top and puffed. Serve immediately.
Adapted from "The Fearless Chef," by Andy Husbands and Joe Yonan (Adams Media, 2004).
Savory Cranberry-Walnut Biscuits
Preheat the oven to 425° and position a rack in the lower third of the oven. In a large shallow bowl, whisk the flour, baking powder, baking soda and fine salt. Add the chilled butter and use a pastry blender or 2 knives to cut the butter into the flour until it is the size of peas. Stir in shallot, cranberries, walnuts, and pepper. Stir in the buttermilk just until the dough is moistened. Lightly dust a work surface with flour. Turn the dough out onto the surface and knead 2 or 3 times, just until it comes together. Pat the dough into a 1/2-inch-thick disk.
Using a floured 2 1/4-inch round cookie cutter, stamp out biscuit rounds as closely together as possible. Gather the scraps and knead them together 2 or 3 times, then flatten the dough and stamp out more biscuit rounds. Pat the remaining scraps together and gently press them into a biscuit.
Transfer the biscuits to a large baking sheet and brush the tops with the melted butter. Lightly sprinkle the biscuits with a few grains of flaky salt and chill until firm, about 10 minutes.
Bake the biscuits for 20 minutes, or until golden. Let the biscuits cool slightly on the baking sheet before serving.
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Bake these classic shortbread biscuits to wow a crowd. You only need four ingredients, but you can mix it up with lemon or orange zest, or try adding chopped pistachios
Hanukkah Jelly Doughnuts (Sufganiyot)
This recipe for sufganiyot, a traditional jelly doughnut served at Hanukkah, comes with an interesting twist. Instead of being made from yeast dough, the doughnuts start with pâte à choux batter: the same batter used for cream puffs and éclairs. The result: light doughnuts with a crisp exterior and wonderfully tender, creamy interior, perfect for a dollop of jelly.
- 1 cup (227g) water
- 8 tablespoons (113g) unsalted butter
- 3/4 teaspoon salt*
- 1 1/4 cups (149g) King Arthur Unbleached All-Purpose Flour
- 4 large eggs, at room temperature
- 4 cups (605g) peanut oil or vegetable oil, for frying
- jelly, for filling
- granulated sugar or confectioners' sugar, for coating
Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil.
Remove the pan from the heat, and add the flour all at once, stirring vigorously.
Return the pan to the burner and cook over medium heat, stirring all the while, until the mixture smooths out and follows the spoon around the pan this should take considerably less than a minute.
Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes. It'll still feel hot, but you should be able to hold a finger in it for a few seconds. If you have an instant-read thermometer, the temperature should be below 125°F.
Perfect your technique
Hanukkah Jelly Doughnuts (Sufganiyot)
Transfer the mixture to a mixer, and beat in the eggs one at a time. The batter will look curdled at first, but when you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg.
Pour a generous 4 cups vegetable oil (peanut oil preferred) into a 10" electric frying pan or heavy skillet set over a burner the oil should be about 5/8" deep. If you use a smaller or larger pan, add oil to a depth of between 1/2" and 3/4". Heat the oil to 375°F.
Scoop small (1") balls of batter into the hot oil, filling the pan but not crowding the doughnuts. A teaspoon cookie scoop, filled level, works well here.
Fry the doughnuts for about 6 minutes. As they cook they'll turn themselves over, usually multiple times. Use a chopstick or pair of tongs to give a nudge to any that seem to be stuck on one side. After about 6 minutes, the doughnuts should be a deep golden brown.
Transfer them from the frying pan to a paper towel-lined baking sheet to drain and cool. Repeat with the remainder of the batter.
Use a pastry bag equipped with a plain tip to pipe jelly into the interior of the cooled doughnuts. Shake them gently in a bag with granulated or confectioners' sugar. Serve immediately or wrap loosely and store at room temperature. The doughnuts will gradually soften as they sit.