Basya Tsybukmakher
Preparation
The grated-dough pie Mom or Grandma always made... Feeling nostalgic? Then this is for you. Here's the recipe:
Cream together the margarine, egg, and sugar. Add the vinegar-activated baking soda and about two cups of flour. The dough should be neither too soft nor too stiff.
Separate off one third. Put the larger portion in the refrigerator. Work more flour into the smaller portion until it is stiff, and put it in the freezer.
Roll out the larger piece into a sheet about 0.5 cm thick. Scatter the berries over it (I prefer blackcurrants or cranberries). Take the smaller portion of dough out of the freezer and grate it.
Bake in the oven at 180° until golden.
Take it out, cut it into diamonds, and return it (except for the edge pieces) to the oven for about 5 minutes—so the pastries can "finish baking".
Eat. With tea. And just as they are. Enjoy!
Photograph and recipe provided by Rivka Kelman, jeweler and jewelry designer. 0528349956, ritaleib@hotmail.com
Kitchen measures
| Ingredient | Cup | Tbsp | Tsp |
|---|---|---|---|
| Wheat flour | 140 g | 10 g | 3 g |
| Sugar | 200 g | 12 g | 4 g |
| Salt | 290 g | 18 g | 6 g |
| Butter | 230 g | 15 g | — |
| Powdered sugar | 120 g | 10 g | 3 g |
| Honey | 320 g | 22 g | — |
| Cornstarch | 140 g | 10 g | — |
| Cocoa | 140 g | — | — |
| Oil | 200 g | — | — |