About this recipe:These are deliciously light biscuits. Thin strips of dough are shaped into knots, before being deep-fried and dusted with icing sugar. They are lightly sweet, crisp and perfect to serve after dinner or with a cup of tea or coffee.
1/2 teaspoon salt
1 1/2 tablespoons sugar
3 large eggs, room temperature
150ml evaporated milk
1/2 teaspoon vanilla extract
2 tablespoons rum
450g plain flour
500ml vegetable oil for frying
60g icing sugar
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With an electric mixer on high speed, beat together salt, sugar and eggs until very fluffy. Stir in evaporated milk, vanilla extract and rum.
Gradually mix in flour; knead well with dough hook until dough begins to blister, about 10 minutes. (If dough is still sticking to bowl after 5 minutes, mix in 2 tablespoons of additional flour, 1/2 tablespoon at a time.) Remove dough and cover with cling film; set aside 20 minutes.
Pour oil into a deep fat fryer or deep frying pan to a depth of 5cm and heat over medium heat to 180 degrees C.
Separate dough into small portions. On a lightly floured surface, roll out dough portions until very thin. Cut into long, narrow strips (about 15 x 2.5cm). With a sharp knife, make a slit in the centre of each strip and draw one end through the slit.
Fry in hot oil until puffy, blistered and very light golden brown, about 1 to 2 minutes. Remove to kitchen towels to cool. Sprinkle with icing sugar. Store in an airtight container.