Whiskey Chruscik recipe

These Polish deep-fried biscuits are light, crispy and sweet, perfect for winter. They are also very pretty and come in a sweet bow-tie shape. Make sure that you take care when deep frying as the oil can spit and burn you. Lay the biscuits into the oil carefully, facing them away from you.

Ingredients:

• 350g plain flour
• 100g caster sugar
• 75g butter, room temperature
• 2.5 tbsp. whiskey
• 1 tsp. vanilla extract
• 3 whole eggs plus 3 egg yolks
• Oil for frying

Method of Preparation:

1. Beat together the butter and sugar until smooth. Add the eggs and egg yolks, one by one, beating well after each addition.

2. Beat in the vanilla and whiskey then sieve in the flour. Once smooth, cover and place into the fridge for one hour.

3. Roll the dough out until very thin, less than half a cm thick. Cut into 2.5cm by 10cm rectangles, take each end of each rectangle and twist twice to form a bow tie.

4. Heat the oil in the fryer to 190C.

5. Cook the biscuits in batches until golden brown. Turn over once during cooking to ensure they cook evenly.

6. Leave to cool on kitchen paper and dredge thickly with icing sugar to serve.

You could also cook these little biscuits in small dough balls - roll the dough into small 2.5cm balls and deep fry in the same way before dredging in sugar. This recipe serves 40.

Author: Laura Young

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