For the past 30 years or so, Robyn and Jeffrey Shiovitz have held a Seder in their basement recreation room, inside a colorful tent made of handmade fabric. This year, as at so many gatherings around the world, Shiovitz Seder participants will be reduced from the usual 30 to the nine family members who have been living together these last few weeks. “Even in this time of turmoil, we are seeking happiness in our tradition,” said Jeffrey, who is cantor of the Congregation of the Sons of Israel in Briarcliff Manor, New York.
- 1 ½cups Passover cake meal
- 1teaspoon baking soda*
- 1teaspoon salt
- 1cup (2 sticks) unsalted butter, softened
- ¾cup granulated sugar
- ¾cup brown sugar, packed
- 1teaspoon vanilla extract
- 2large eggs
- 2cups Passover chocolate bits, or cut up bittersweet chocolate
- Step 1
Preheat the oven to 375 degrees.
- Step 2
Mix the cake meal, baking soda, and salt.
- Step 3
Beat the butter, granulated sugar, brown sugar, and vanilla extract in a mixing bowl until creamy. Add the eggs, one at a time, beating well after each addition. Gradually beat in the cake meal mixture, and then stir in the chocolate.
- Step 4
Drop by rounded tablespoons onto a parchment-paper-lined cookie sheet. Bake for 9 to 11 minutes or until brown. Cool on the baking sheet for 2 minutes.
*As I’ve written before, baking soda can be kosher for Passover.