| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Vegetables | Desserts | 12 | Servings | |
INGREDIENTS
| 3 | c | Plain flour |
| 2 | Eggs | |
| 1/4 | c | Melted butter |
| 1/2 | c | Sugar |
| 3 | tb | Rum |
| 3 | tb | Water |
| 10 | Cardamon pods pounded seeds | |
| Removed and pounded again | ||
| Vegetable oil for frying | ||
| Icing sugar to dust |
INSTRUCTIONS
Sift the flour into a bowl and make a well in the centre. Break the eggs in the centre and beat lightly with a fork. Add the remaining ingredients, except the oil and icing sugar, and gradually incorporate them into the flour. Knead to form a smooth dough, wrap in plastic wrap and refrigerate for 1 hour. Roll out the dough on a lightly floured surface to form a thin even sheet and cut into the desired shapes. Quickly deep fry the pastries in hot veg oil until pale and crisp. Do not allow to brown. Set aside to drain and cool on paper towels. Dredge the pastries in icing sugar and store in a covered container until ready to serve. Typed for you by Sherree Johansson.
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