Roll kuchen are quick crispy-on-the-outside, soft-on-the-inside cookies that are equally good with sweet and savoury courses. Perfect pairings include soup, jam and watermelon.
Courtesy of Trish Mayor, Saskatoon
Scroll down to watch how to make this recipe.
cups (500 mL) flour
tsp (2 mL) baking powder
tsp (5 mL) salt
cup (250 mL) heavy cream
oil for frying
Into bowl, sift flour, baking powder and salt. Make a well; add cream and eggs, mixing well. Add a bit more flour if dough is too soft.
On floured surface, roll out dough to about 16 x 16 inches (40 x 40 cm). Dough should be springy and no thicker than a pencil.
Cut dough into strips about 4 x 2 inches (10 x 5 cm). Cut lengthwise slit in centre of each strip; pull half of the strip through it.
Fry, turning once, until golden brown.