About this recipe:These delicate Polish rum-flavoured biscuits are deep-fried, then dusted with icing sugar. They are a little labour-intensive, but don't let this put you off.
Makes: 2 - 4 dozen
3 tablespoons caster sugar
125ml soured cream
1 teaspoon vanilla extract
2 tablespoons rum
1/4 teaspoon salt
415g plain flour
1 litre vegetable oil for frying
60g icing sugar
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Method Prep:1hr › Cook:45min › Ready in:1hr45min
Beat together the eggs and sugar. Blend in soured cream, vanilla and rum. Fold in sifted flour and salt. Knead dough on floured surface until the dough is smooth.
Cut off a small portion of dough and roll out as thin as possible (almost paper thin). The dough will spring back as you roll it if you treat it like pastry.
Cut into 5cm wide strips. Cut the strips diagonally every 10cm. In the middle of each strip, cut a 2.5cm slit. Pull one of the pointier corners through the slit. If you are making these alone, it is suggested that you do all of the rolling and cutting all the dough before frying or in two batches. If two people are making the biscuits, the roller/cutter should get a "stockpile" before frying begins.
Heat oil to 180 degrees C. Slide about seven or eight biscuits into the oil. They should float after 1 second.
Very soon, the biscuits should be a light brown (or very dark tan) on the bottom. Flip the biscuits; a two-tined carving fork works well. When the second side is browned, remove from the oil with a slotted spoon and drain on kitchen towels. When the kitchen towel is filled with biscuits, dust with icing sugar. Transfer biscuits and kitchen towel to a baking tray.