Zemelach cookies - original Jewish wonderful baked goods

Jewish zemelach cookies, adapted for vegans, turn out no worse than the classic version. Lightning-fast baking, time spent only cooling the dough. The result is amazing, the cookies come out with amazing taste.

Homemade zemelakh cookies with cinnamon

Translated from Yiddish, “zemelach” means to collect. That is, for baking, products that are available on hand are used. A popular cookie made for Hanukkah. This pastry is generously sprinkled with cinnamon and has a bright, incomparable taste. Each housewife has her own signature recipe for these cookies, in which any improvisation is allowed. Invariably, just a square or diamond shape and a generous portion of cinnamon for sprinkling.

I suggest you prepare zemelakh without eggs, animal fats, sugar and cow's milk. Believe me, it will turn out no worse than the authentic version. For the recipe, it is best to use natural cinnamon powder, which you can grind in a coffee grinder yourself. Coconut oil can be replaced with olive oil. Honey with a neutral taste is preferable. It is customary to put Zemelakh cookies in festive tin boxes and give them to loved ones and relatives for the winter holidays. Baking goes well with milk, hot chocolate and black tea. Cookies can be made with a hole and used to decorate a Christmas tree.

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How to prepare Zemelakh cookies according to GOST

It’s not difficult to bake crumbly, infinitely tasty and tender Zemelakh cookies at home according to GOST. The principle of preparing such baked goods based on a widespread Israeli recipe is extremely simple. In addition, creating such a dessert will require very little time from you, and this is another definite plus.

So what's the first thing you need to do? Of course, prepare all the ingredients that were listed above. If you have everything prepared, then you can immediately start baking aromatic cookies, which go perfectly with coffee, tea, juices, compotes and jelly. To do this, place the butter in a convenient and free container. It’s good if you took it out of the freezer in advance and it had time to thaw a little. The mass will need to be thoroughly ground with granulated sugar. Then pour all the sour cream into a separate bowl. You will need to dilute baking soda in it. There is no need to extinguish it with vinegar or anything else first. Sour cream will do all this successfully. It is very important that characteristic bubbles form on the surface of the mixture. The resulting soda-sour cream mixture is poured into an oil-based mass. All that remains is to add flour there. Everything is thoroughly mixed. The composition should be as homogeneous, elastic and quite tender as possible.

The resulting dough should be placed on a work surface lightly dusted with flour. The mass must be rolled out with a rolling pin so that the result is a flat cake. It must be cut into neat diamonds. All that remains is to sprinkle our delicacy with a mixture of granulated sugar and ground cinnamon.

In general, the matter remains small. You will need to place the cookies on a baking sheet covered with parchment paper. The blanks are sent to the oven, heated to 200 degrees. Bake Zemelakh cinnamon cookies according to the recipe proposed here, no more than a quarter of an hour. This is quite enough for the baked goods to turn out as they should: tender, aromatic, crumbly.

On a note! It is optimal to roll out the dough immediately on parchment paper to make it easier and easier to transfer the cookies to the baking sheet. And you can cut the layer on the sheet itself.

All that remains is to cool our delicacy and transfer it from the baking sheet to a bowl for sweets.

Ready! This is how fragrant, incredibly refined and delicious these Jewish cookies turn out to be. As you may have noticed, it is prepared very, very simply and quickly. You can check this yourself on the eve of your next tea party with your family or friends.

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Preparation

To prepare delicious and cheap Zemelakh cookies, you should start by preparing the main ingredients. First of all, you should measure the specified amount of ingredients, and then sift the flour, saturating it with oxygen. Place sour cream and baking soda into the prepared flour, which will act as a natural leavening agent.
After this, add melted butter, granulated sugar, lemon juice and vanillin to the mixture, cooled almost to room temperature. Knead into a tight dough. Wrap the resulting workpiece in cling film, then place the lump in the refrigerator for about half an hour.
After the specified time has passed, roll out the shortbread dough on the table into a layer about one centimeter thick.
Using a knife or dough edger, cut the dough into strips of equal width.
Cut the ribbons into neat and identical diamonds.
In a wide-rimmed bowl, combine ground cinnamon, brown sugar and cardamom. Dip one side of each diamond into the resulting aromatic mixture.
After this, place the workpiece on a baking sheet with parchment paper as shown in the photo. Bake the treat for fifteen minutes in an oven preheated to one hundred and eighty degrees Celsius.
Carefully remove the finished Jewish shortbread cookies from the paper, using a wooden spatula, and cool, then serve. Baked goods prepared in accordance with GOST can be stored for a long time in paper bags. Bon appetit! .

Jewish cinnamon shortbread Zemelach

Happy, kind and bright Hanukkah! And I have a traditional Jewish cinnamon cookie - Zemelach. In Yiddish, the word "zemelach" means "to gather." That is, cookies made from the simplest products, those that were on hand. Many probably remember Zemelakh from Soviet times, it was sold in confectionery shops in the oriental sweets department. I kindly ask you to find on the Internet and read Moses Teyf’s poem “Near the bakery on Gorky Street.” I won’t bring it here, it makes me cry, and Hanukkah is a joyful and cheerful holiday. Zemelach are diamonds of crumbly shortbread cookies sprinkled with cinnamon sugar. While the zemelakh is baking, you can go crazy from the aroma. It’s easy to prepare; time is spent only cooling the dough. Recipes for various homemade cookies at this link. A selection of homemade recipes for oriental sweets can be found at this link.

Compound:

Flour - 250 grams
Baking powder - 1 teaspoon
Butter at room temperature - 130 grams
Sugar - 130 grams
Milk - 1 tablespoon
Egg - 1 piece
Salt - a pinch
Vanillin - 1 gram
For sprinkling - 1 teaspoon cinnamon and 2 tablespoons sugar

How to Make Traditional Jewish Zemelach Shortbread Cookies for Hanukkah

Grind soft butter with sugar, vanillin and a pinch of salt. Add milk and egg.

Mix butter, sugar, milk, egg, salt and vanillin

Stir until smooth and add sifted flour with baking powder in portions.

Add sifted flour

Knead a soft dough, wrap in cling film and place in the freezer for 15 minutes.

Shortbread dough for zamelach

Cover the board with parchment, remove the dough from the freezer, cover with another sheet of parchment and roll out the cake to about 1 cm thick.

Roll out between two sheets of parchment

Cut into diamonds and, directly on the board, put in the refrigerator for 15 minutes. It is better not to skip cooling the dough in the freezer and the cake blank in the refrigerator. Without this, the zemlyakh will turn out tasty, but not as crumbly.

Cut into diamonds with a sharp knife

Remove from the refrigerator and sprinkle the zemelakha cake layer thickly with a mixture of sugar and cinnamon.

Bake in an oven preheated to 180 degrees for about 20 minutes until golden brown. Don't dry it out!

Shortbread cookies Zemelach

Cut along the marked lines into diamonds.

Jewish traditional cookies Zemelach

Zemelakh cookies are very crumbly and fragile; let them cool before removing them from the baking sheet.

Flavored cookies Zemelach

In my multi-faith family, everyone loves land.

Crumbled cinnamon cookies Zemelach

And I, like a true cosmopolitan, made a cup of Yerevan-style coffee to go with the Jewish cookies.

Zemelach for Hanukkah

Zemelakh keeps well and for a very long time at room temperature if you wrap it in parchment and put it in a closed box.

Fragrant crumbly cookies Zemelach

Bon appetit!

homeshnyaya-kulinariya.ru

Cooking a dish according to a recipe

In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, whisk together the butter, eggs, egg yolk, sugar, zest, both juices and brandy until smooth. Gradually beat in the flour mixture until you form a sticky dough. Wrap it in cling film to form a disk and refrigerate overnight.
Before baking, preheat the oven to 190°C. Work with a quarter of the dough and store the rest in the refrigerator. Roll out the dough on a lightly floured surface to at least 0.5 cm thick. Using cookie cutters, cut out circles (or other fancy shapes) 6-8 cm in diameter from the dough. Place a spoonful of filling in the center of each circle (about a teaspoon per cookie), then lift one edge up. Fold and pinch the second and third edges to form a triangle. The filling should peek out a little from the top. If you're making unconventional shaped cookies, use your imagination: tubes, squares, small cookies, or even flat ones with filling pressed into a hollow in the center.
Place cookies on parchment paper on a baking sheet, brush with a little beaten egg to coat cookies, and bake until well browned, 10 to 15 minutes. Store at room temperature in an airtight container, but use within 3 to 4 days at most . Cooking tips:
You can use other types of filling such as apricots, raspberries, plums with chopped nuts, etc. Personally, for the next batch I'm going to use some English pie filling with apples, raisins and almonds, and top them with rum, or serve them as a dip with mousse. An unconventional option, but it can be offered to those who do not adhere to Judaism.
Poppy filling:
poppy seeds quickly become rancid once opened. Combine all ingredients except lemon zest, juice, and beaten egg in a saucepan and cook over medium heat until thickened, 10 to 15 minutes. Stir frequently. Add zest and juice. Take some of the filling and mix with the beaten egg. Repeat and then stir the egg mixture into the filling in the pan. Let cool overnight. Makes enough filling to make 30 pieces. "Homentashen" cookies.

Categories: step-by-step recipe with photos / Holiday dishes / Desserts / Cookies / Jewish cuisine /

Cookies "Zemelakh", step-by-step recipe with photos

My grandmother bought me similar shortbread cookies (crumbly and tender, with a pleasant crispy cinnamon-sugar crust) at the bakery that was next to our old house. Then I learned that it was called “Zemelach” - a traditional Jewish cookie. Not long ago I found one of his recipes on the Internet, which seemed to me the most successful. I tweaked it a little and now I often bake cookies like this for my family: they are prepared very simply and quickly.

granulated sugar (preferably coarse) 20 g
ground cinnamon 1 tsp. no slide

1 medium egg (weighing about 64-65 g)
granulated sugar 120-125 g
butter from natural cream 82.5% fat 125 g
milk 3.2% fat 10 ml
premium wheat flour 260 g
baking powder ½ tsp. no slide
natural vanilla sugar 1 tsp. without a slide or pulp of 1 vanilla pod
small pinch of salt

In advance (2-3 hours before making cookies), remove the butter from the refrigerator so that it becomes very soft and creamy, or just before cooking, soften it in the microwave.
Measure into separate containers the required amount of wheat flour with baking powder and granulated sugar with salt and vanilla sugar or vanilla pod pulp (which can be scraped out with a sharp knife after cutting the pod in half) into separate containers. Place the creamy butter in a mixing bowl with a capacity of at least 3.5 liters and beat with a mixer with regular whisks, sugar, vanilla sugar (or vanilla bean pulp) and salt until fluffy. Then add the egg and milk to the butter and beat everything again until smooth. Sift approximately ⅓ of the entire amount of wheat flour with baking powder into the resulting mixture through a fine sieve, mix with a mixer. Then replace the whisks on the mixer with whisks for yeast dough and add the rest of the flour into the dough in several additions, also sifting it and mixing with a mixer. At the end, quickly knead the dough with your hands so that it begins to lag behind them and the walls of the dish. Line a large aluminum baking sheet (size 21x32 cm, height 5 cm) or any other similar area you have with non-stick baking paper and press the latter into the shape of the baking sheet. Then remove the paper from the baking sheet and, placing it on the table, roll out the dough on it along the contour formed from the baking sheet into a layer measuring approximately 20x30 cm, trimming it periodically with your hands. Cut the dough layer with a sharp knife into diamonds of the same size (see photo). Return the non-stick paper with the preparations back to the baking sheet and put it in the freezer for 10-15 minutes. At this time, mix cinnamon with sugar for sprinkling (or you can not do this, then sugar crystals uncolored by cinnamon will look more prominent on the surface of the finished products and create a slightly crispier crust). Turn on the oven and heat it to 3.5 (about 180 °C). When the cookies have cooled, sprinkle them evenly with a mixture of sugar and cinnamon (or first sugar and then cinnamon, sifting it through a fine sieve). Place them in a preheated oven and bake until the bottom of the cookies are golden brown at 3.5 (about 180 °C) for about 25-30 minutes or according to the recommendations in the instructions for your oven for baking shortcrust pastry. Remove the baking sheet with the finished cookies from the oven, immediately cut it again with a sharp knife along the previously marked diamond lines and cool completely on the baking sheet for 1.5-2 hours (while the cookies are hot, they are soft and brittle, so it is better not to touch them). Then use a spatula to place the cookies onto a flat serving plate and serve. But it will be better if it stands for 8-12 hours at room temperature in an open container. Store leftover cookies at room temperature in an open container (they will remain crumbly and their crust will remain crispy) for up to 4-5 days. Cookies What could be simpler than cookies? Ask any of us to name famous types and recipes of cookies, and we...

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Ingredients

If you decide to make Jewish-style baking at home, then it won’t be difficult for you to do it. After all, Israeli Zemelach cookies contain the most familiar and affordable products. Here is the set of ingredients:

sour cream – 50 ml;
premium flour – 250 g;
soda – 1/3 tsp;
butter – 130 g;
vanilla sugar – 1 tsp.
granulated sugar – 130 g.

Note! The recipe does not include cinnamon, but it will also be required, since it is an integral part of the proposed Israeli recipe. Since the ground spice is used only for sprinkling the cookies, but is not added to the dessert itself, use it to your own taste.