Family Recipe - Brickle Brot
When I was a kid, I went to sleepaway camp every summer for anywhere from six to eight weeks. I loved it for a variety of reasons, but, certainly, one of the best parts about being away was the care packages I received from my family.
My parents sent me whatever I requested. In those days, that usually consisted of Ritz crackers, EZ cheese (sharp cheddar), twizzlers, Nestle Quik and iced tea mix. My Grandma Lilly also sent junk food. She specialized in finding items that would not get crushed in the mail. Her boxes usually contained Pringles and lots of those Planter's canisters of cheese balls and the like. Grandma Ana's care packages, however, were my most coveted. These were a once per summer treat, and they were filled solely with homemade goodies, specifically, two-tone brownies (chocolate and cream cheese), Pierres (a chocolate chip mini cake) and her famous Brickle Brot.
Brickle Brot are a play on the standard Jewish Mandel Brot, or Mandel Bread. This Jewish biscotti is a twice-baked cookie that is usually filled with chocolate chips. Grandma Ana's variety, though, used brickle instead of the ubiquitous chocolate. For those not in the know, brickle is a toffee chip, basically the inside of a Heath bar. I've seen bags of brickle at the supermarket, but I order mine online, by the case.
I made some of these this week to serve at my Bunco party. They were a huge hit, and I promised my friends I'd get the recipe online ASAP.
Grandma Ana's Brickle Brot
1 cup canola oil
1 cup sugar
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 package brickle
In a large bowl, combine the oil and sugar. Add the eggs, one at a time. Add the flour, baking soda, salt and vanilla. Mix well. Add brickle, and using a strong rubber spatula or your hands, combine so that the brickle is incorporated throughout the dough.
Turn the dough onto a sheet of wax paper, wrap it up and refrigerate overnight.
Remove the dough from the wax paper and divide it into six equal pieces. Roll each piece into a two inch cylinder. Place on a parchment paper covered (or well-oiled) baking sheet and flatten slightly. Place three pieces on a sheet.
Bake for 25 minutes in a 350 degree oven. Remove and let cool for about 5-10 minutes. Using a serrated knife, cut each piece into one-inch strips. Turn each strip on its side. Place the cookies back into the oven for 10 minutes.
Brickle brot will keep for a couple of weeks if stored in a cookie tin.