Jelly Nut Kindle

This is a very old, dairy-free recipe from the Lorain Ohio Jewish community and is attributed to Mrs. Hy Lieberman; however, it was a favorite in Hallie's home while growing up. Naturally, it found its way through our generation. In a way, it is somewhat related to rugelach and hamentaschen - sweet and flavorful fruit and nut filling in a not-too-sweet dough that is initially crispy and softens delightfully as the cookies age a few days. The downside of the recipe is that the gluten free dough is very tender until it is baked. Accordingly, the roll ups should be made 9" or shorter, depending upon the tool you have to lift the roll from the counter top to the parchment paper lined baking pan. We use a flat bench scraper. You could cover thin cardboard with parchment paper to use as a transporting support. Roll the kindle roll off of the lifter and onto the parchment paper. It is likely that the roll will break when baked. This is a normal event, even for the kindle made with normal wheat flour.

Although it is called jelly nut kindle, you can't really use jelly or jam. You need a thick, fruity preserve.High quality European plum conserves are a good choice - 65% fruit. Other conserves will also work well. When you assemble the roll-up, generously grease your countertop and your hands. Hand pat 1/3 of the dough mixture into a square, about 1/4" thick. Thickly cover the dough with the preserves, leaving the top 1/2" uncovered. Sprinkle the filling with cinnamon, avoiding the top 1/2". Sprinkle the filling with chopped nuts until covered. Add raisins or currants. Starting at the bottom, roll the dough towards the top. At the appropriate time, gently roll the top downward to meet the roll. Seal the top seam and ends, making the ends as square as possible. Roll the kindle onto your lifter and place the roll on a parchment paper lined baking sheet. Repeat with the next roll. The recipe may be doubled.

2 cups + 2 Tablespoons Gluten free flour
1/4 cup Margarine We use Earthbalance vegan sticks. This would be 1/2 stick of margarine.
2 Tablespoons Oil
1 whole Egg
1/4 cup Sugar You could use more if you want a sweeter dough. You could also add some dried or fresh orange or lemon zest to the dough to make it more interesting.
1/4 cup Orange juice
2 - 1/4 teaspoons Baking powder
1 teaspoons Xanthan gum
  Chopped walnuts - 1/4" pieces or so
  Thick preserves
  Raisins or currants
  Cinnamon in a shaker