Narbonne Biscuits

Narbonne Biscuits are’unusual wine-flavoured biscuits , deep-fried until crisp. Try cut ling’the dough with different shapes of pastry cutters – hearts, flowers, diamonds – for a more decorative effect. You may, if you like, sprinkle the cooked biscuits with a little sugar just before serving.

2 tablespoons lemon juice

2 fl. oz. dry sherry

2 fl. oz. Marsala

4 fl. oz. rose wine

3 oz. soft brown sugar

12 oz. flour

1 teaspoon salt

2 teaspoon ground allspice

2 eggs, well beaten with

2 tablespoons milk sufficient vegetable oil for deep-frying

In a medium-sized heavy saucepan, combine the lemon juice, sherry, Marsala, wine and sugar.

Set the pan over moderate heat and cook the mixture, stirring constantly, for 3 minutes, or until the sugar has dissolved.

Increase the heat to high and bring the mixture to the boil.

Remove the nan from the heat and sift in the flour, salt and ground allspice. Beat the mixture with a wooden spoon until it is smooth and comes away from the sides of the pan. Allow the mixture to cool to lukewarm. When it is cool, beat in the egg and milk mixture. Set the dough aside to cool completely.

Turn the cooled dough out on to a lightly floured board or marble slab and knead it for 5 minutes, or until it is smooth and elastic. Shape the dough into a ball.

Using a lightly floured rolling pin, roll out the dough into a circle approximately i-inch thick. With a 2-inch round pastry cutter, cut the dough into circles and set aside. are with sherry, Marsala and wine and deep-fried until they are crisp.

Gather up the leftover dough pieces and knead them together. Roll out the dough into a circle approximately -inch thick and cut it into circles. Set the circles aside.

Fill a deep-frying pan one third full of vegetable oil. Place the pan over moderate heat and heat the oil until it reaches

375T on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden brown in

40 seconds.

With a slotted spoon, lower four or five of the .dough circles into the hot oil. Fry them for U minutes, or until they are crisp and golden and have risen to the surface of the oil.

With the slotted spoon, remove the biscuits from the oil and drain them on kitchen paper towels. Place the drained biscuits on a plate and keep them warm while you fry and drain the remaining biscuits in the same way.

Serve the biscuits immediately, or allow them to cool completely before serving.

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