Pita Chips... or Matzoh... or Shortbread...

Posted by chickiepea on April 1, 2011 · 5 Comments 

The first time I made these, I called them Matzoh, since I knew Twig was missing it. He told me they tasted more like Pita Chips (no idea why I capitalized that, but I’m going to go with it…) Tonight I called them Pita Chips, and he told me they tasted like Shortbread. (((Sigh.)))

Call them what you will, here are the recipes. I must disclose here that we don’t keep Kosher, so this is not a recipe that would be used for Passover or anything like that… simply to mimic the taste if you are gluten-free. True matzoh apparently has all kinds of rules, like not taking more than 18 minutes to make so it doesn’t accumulate airborne yeast particles, which would cause it to leaven.

Matzoh/Pita Chips:
2/3 c potato starch
2/3 c almond or hazelnut meal
1 large egg
1/2 tsp salt
1/4 c butter or shortening
1 tsp onion powder (optional- Twig wanted “onion and egg” matzoh)

Combine dry ingredients and cut in shortening until crumbly. Add egg and mix until balled up. Split in half and each half between 2 sheets of parchment. Move parchment to cookie sheet without peeling off dough- just remove top piece of parchment. Prick w/fork for matzoh, or not for pita chips, and score into squares or triangles and bake at 350* for about 15 minutes until just starting to turn golden around the edges.

Pita/Matzoh/Shortbread dough

For Shortbread:
Use the above recipe, but make the following changes:
Omit the onion powder and add 1 tbs coconut/palm sugar and 1 tsp vanilla. Dough will be sticky, so using your hands, roll into balls about the size of golf balls and flatten slightly w/palm on parchment-coated cookie sheet. Sprinkle w/more coconut sugar or a little cinnamon powder and bake for about 20 minutes at 350*F

Part of Slightly Indulgent Tuesday

Filed under chickiepea, recipes