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.
Tastes great!! Block out about 2-3 hrs to make them (-; - 31 Jul 2001 (Review from Allrecipes US | Canada)
My mom used to make these every Christmas. The flavor will be even better if you use lard instead of vegetable oil for frying. Cmon you're frying these anyway, no time to think about "healthy". Truly, the flavor will notch up two levels. - 14 Jul 2009 (Review from Allrecipes US | Canada)
I was looking for a recipe that my grandma used to make. This suited the bill perfectly. Because I was testing this and had no idea of what they looked like yet, I whipped up the batch as quickly as possible and then only cut the dough into strips and didn't make bowties. I also tried some cookie cutter ones, they came out ok, but I liked the strips better bc they puffed a bit when frying. It tasted similar to a funnel cake without the doughy part.....more like a crispy funnel cake. Since we don't usually have alcohol in the house, I used Rum Extract in place of the rum or brandy...I believe you could sub ANY extract in place of that rum/brandy according to your tastes. I bet it would be great with almond extract or ginger extract...I can't wait to try it. This took me less than an hour to make. I still have a bunch of dough to finish up, but for two plates, it took less than an hour. - 20 Dec 2011 (Review from Allrecipes US | Canada)