A treasured family recipe for a delicious slice.

A Monday Morning Cooking Club Treat

These crumb cookies are simply wonderful, somewhere between a plain biscuit (cookie) and a jam slice. The recipe comes from the kitchen of Dina Kaufman and first appeared in ‘Monday Morning Cooking Club – the food, the stories, the sisterhood‘ (2011). This is a treasured recipe passed down from Dina’s mother to Dina, which she has now passed down to her own daughters.

 

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Mum's Crumb Cookies
Votes: 0
Rating: 0
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Rate this recipe!
Print Recipe
Servings Prep Time
24 slices 10 minutes
Cook Time Passive Time
20 minutes 3 hours
Servings Prep Time
24 slices 10 minutes
Cook Time Passive Time
20 minutes 3 hours
Mum's Crumb Cookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
24 slices 10 minutes
Cook Time Passive Time
20 minutes 3 hours
Servings Prep Time
24 slices 10 minutes
Cook Time Passive Time
20 minutes 3 hours
Ingredients
Dough
Filling
Servings: slices
Units:
Instructions
  1. Grease and flour (or line) a 33 x 23 cm baking tin.
  2. To make the dough, mix all the dough ingredients together, preferably in a food processor, until it forms a soft dough.
  3. Divide the dough into two parts: two-thirds and one-third. Wrap the smaller portion in plastic wrap and put in the freezer for 2 - 3 hours.
  4. Press the remaining two-third portion of dough into the base of the prepared tin so it is evenly distributed.
  5. Preheat the oven to 200℃ (375℉).
  6. To make the filling, place all filling ingredients in a food processor and process until a paste is formed. Spread evenly on the base dough.
  7. Using the coarse side of a grater, grate the frozen dough over the filling.
  8. Bake for 20 - 25 minutes, or until the crumbs become golden. Allow to cool then cut into diamonds or squares. Sprinkle with icing sugar before serving. Keeps well in an airtight container.
OTHER FILLINGS
  1. Other filling options include 1 cup povidl (plum) jam (pictured); 250 g chocolate hazelnut spread; 4 granny smith apples, grated and mixed with 1/2 cup sugar, zest of 1 lemon and 1 teaspoon ground cinnamon.

 

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One Comment

  1. Leah Glogauer

    I have loved your recipe books since my daughter in law Chaya Nesia Glogauer who at the time lived in Sydney where our son was the Principal of Kesser Torah, came home for a visit and brought me a copy of your first book! I have the first three books and was overjoyed to see that #4 has just been published!

    I’m going onto Amazon to see if I can order it for myself! I am an avid Recipe book collector and home cook and baker!

    Kol kavod for the sale of your latest book! I can’t wait to read and use it cover to cover!

    Regards
    Leah Glogauer

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Another very special one in our new book: ⁠
New York-style Cheesecake.⁠

Ever tasted Junior's cheesecake in NYC? Well, this is the recipe and we think this one tastes even better than the iconic original (which you can still enjoy in NYC when we ever get the chance to go back to NYC....)⁠

It has a fine sponge base under a super creamy water-bath baked cream cheese top.⁠

So yum.⁠

A recipe you need in your collection.⁠

You'll find it on p. 219 of Now for Something Sweet.⁠

(With thanks to Michele Glass 🙏🏻, we share it in memory of Steven 🖤.)⁠








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And at last.⁠
9 of 9.⁠

Cheese blintzes: soft crepes filled with a super smooth cream cheese mixture, rolled to form neat parcels, fried in butter, served warm with blueberry compote and a good dollop of sour cream.⁠

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Check out tomorrow's @goodfoodau in the @sydneymorningherald @theageaustralia - the recipe will be there!⁠

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It can also be found on p.210 of our new book, Now for Something Sweet.: Traditional Cheese Blintzes with Blueberry Compote⁠

This is one of THE most delicious dishes in the world.⁠
For any day of the year.⁠

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