Matzah, delicious simply with butter, or homemade lemon curd. Here are some other ways you might like to try.
This recipe is based on one featured on the Martha Stewart show. The recipe can be adapted by changing the type of nuts used, adding some dried coconut instead of some of the nuts, using different dried fruit, perhaps substituting the butter for oil, or the honey for maple syrup.
Advanced warning: this is very moreish and may be difficult to keep to a once a year treat. Serve with yogurt or milk for breakfast or dessert. Or just eat plain as a snack.
- 3 cups (170g) matzah, crumbled into small pieces (about 7 sheets)
- 2 ½ – 3 cups of roughly chopped pecans and almonds
- 85g butter or margarine
- ½ cup (75g) dark brown sugar
- ½ cup (160g) honey
- 1 teaspoon salt
- 4 teaspoons of ground cinnamon
- 1 cup (150g) raisins
Preheat oven to 170c. Lightly grease a large baking tray.
In a large bowl, mix together the crumbled matzah and nuts. Spread them onto the baking tray. Bake for about 15 minutes, stirring every 5 minutes.
While they are toasting, put the butter, sugar, honey, salt and cinnamon in a saucepan and melt gently.
Transfer the matzah and nuts to a bowl and stir in the melted ingredients, combining well. Return the mixture to the baking tray. Bake in the oven for a further 10 to 15 minutes, stirring at 5 minute intervals.
Finally, add the raisins and combine. Leave to cool. Once cool, break up into small pieces.
Store in an airtight container or transfer to transparent bags and give as gifts. Keeps for 1 to 2 weeks.
Chocolate and Orange Matzah
Adapted from JellyToast blog
- 200g dark chocolate
- 1 large orange
- 5 Matzot
- 50g white chocolate
Lay the matzot side by side on a large baking tray lined with baking parchment. Zest the orange using a peeler or zester and set aside. Melt the dark chocolate either in the microwave or in a bowl over a pan of simmering water. Spoon the melted chocolate over the matzah and spread evenly to coat with a brush or spatula. Sprinkle the orange peel evenly over the matzah. Melt the white chocolate. Dip a fork into the melted chocolate and make drizzle over the matzah.
Toffee Matzah Crunch
Adapted from Marcy Goldman
- 6 sheets of matzah
- 230g unsalted butter
- 215g light brown sugar
- Pinch of salt
Preheat the oven to 190c. Line a baking sheet with foil and cover with baking parchment. Cover the sheets with the matzah, breaking the matzah to fill. Melt the butter and sugar in a saucepan over a medium heat stirring continuously. After about 4 minutes the mixture should start to boil. Boil for 3 minutes stirring continuously.
Remove from the heat, stir in a pinch of salt. Pour over the matzah and spread to cover with a spatula.
Turn the heat down to 175c and bake for 15 minutes checking every 5 minutes to check it is not burning.
Cool, break into pieces and store in an airtight container.
Option: To make chocolate coated toffee matzah crunch, sprinkle 160g of chocolate chips over the matzah as soon as you take it out of the oven. Leave for 5 minutes to melt, then spread the chocolate using the spatula.
Post by Liz Ison