Jersey Wonders, crisp, golden fried biscuits are made from an old British Colonial recipe, and are excellent for tea or with coffee.
3 oz. butter
3 oz. sugar
1 lb. flour, sifted
1 teaspoon grated nutmeg
1 teaspoon ground ginger grated rind and juice of
2 tablespoons brandy
4 eggs sufficient oil for deep-frying icing sugar
In a medium-sized mixing bowl, cream the butter and the sugar together with a wooden spoon, until the mixture is light and fluffy. Stir in the flour, nutmeg, ginger and lemon rind and juice. Add the brandy. Beat in the eggs, one at a time, beating until the mixture forms a soft, pliable dough.
Turn the dough out on to a floured surface and, with your hands, form it into a long roll, approximately 2-inches in diameter. Using a sharp knife, cut the roll into slices J-inch thick. With the knife, make three slits in each slice.
In a large deep-frying pan, heat the oil over moderate heat until it registers 375 °F on a deep-fat thermometer or until a cube of stale bread dropped into the oil turns golden brown in 40 seconds.
Drop the slices into the oil, one or two at a time, and fry them for 2 to 3 minutes or until they are puffed up and golden brown.
With a slotted spoon, remove the biscuits from the pan and drain them on kitchen paper towels. Transfer them to wire racks to cool while you fry the remaining biscuits in the same way.
Just before serving, dust the biscuits with icing sugar.