Whiskey Chruscik

Whiskey Chruscik


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About this recipe: These are light and divine Polish deep fried biscuits.


Serves: 40 

  • 60g unsalted butter, at room temperature
  • 100g caster sugar
  • 3 eggs
  • 3 egg yolks
  • 1/2 teaspoon salt
  • 2 1/2 tablespoons whiskey
  • 1 teaspoon vanilla extract
  • 350g plain flour
  • oil for deep-fat frying
  • icing sugar for dusting

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Cream the butter and sugar together until fluffy. Add eggs and egg yolks one by one while continuing to beat, then add salt, whiskey and vanilla. Stir in flour until a smooth dough is formed. Cover, and refrigerate for 1 hour.
  2. Roll out dough on a well floured surface until very thin, about .25cm thick. Cut dough into rectangles measuring 2.5x10cm. Grasping each end of a dough strip, give it two twists to form a bowtie shape. Repeat with remaining dough.
  3. Heat oil in a deep-fat fryer to 190 C.
  4. Fry the biscuits in batches until golden brown on both sides, turn them over half way through so they cook evenly. Drain on a plate lined with kitchen roll, then dust with icing sugar.

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