Schenkeli – Basic Recipe

Dough: Beat butter or light butter until soft. Add sugar, salt and eggs, stir until light in color. Add lemon zest and kirsch. Sift in flour and baking powder, mixing just until a soft dough forms. Rest in refrigerator for about 1 hour with lid closed.

Shaping: Form finger-thick rolls from the dough on a little flour, cut diagonally into pieces about 6 cm long, form Schenkeli. Brush off flour if necessary.

Fry: Fry Schenkeli in portions in oil at approx. 160 degrees until light brown. Take out, drain on a grid covered with kitchen roll.

Store: The Schenkeli taste best when fresh. They can be kept for about 2 weeks when cooled in tins.

Maraschino Schenkeli (makes about 45 pieces): 1 unit Schenkeli dough (see basic recipe), replace kirsch with 2 tbsp Maraschino. In addition, mix 1 jar of Maraschino cherries (about 130 g), drained, chopped, into the quantity before adding flour. In addition, add about 3 tbsp more flour.

Shape, fry and store: See basic recipe.

Hints: – Maraschino cherries are cherries preserved in maraschino liqueur or flavored sugar syrup. They are available in jars of various sizes in grocery departments of department stores or larger grocery stores.

– Maraschino liqueur has a bitter almond taste.

Orange Schenkeli (makes about 40 pieces): 1 unit Schenkeli dough (see basic recipe), instead of lemon zest zest of 3 untreated

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