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Vanilla Crisps

Crunchy little biscuits adapted from a traditional Polish recipe, Vanilla Crisps are flavoured with vanilla and sow-cream, and deep-fried.


4 egg yolks

2 tablespoons sugar

2 oz. clarified butter, melted

14 oz. flour, sifted with

1 teaspoon bicarbonate of soda

4 fl. oz. sour cream

1 teaspoon vanilla essence sufficient vegetable oil for deep-frying

2 tablespoons Vanilla Sugar

In a large mixing-bowl, combine the egg yolks, sugar, butter, flour mixture, sour cream and vanilla essence. Using a wooden spoon, stir the ingredients until they are thoroughly combined. Using your hands, knead the mixture lightly. On a lightly floured surface, roll out the dough to j-inch thick. Cut the dough into strips 4-inch wide by 4-inches long. Make a l-inch slit near one end of one strip and pass the other end of the strip through the slit to form a knot shape.

Continue making shapes in this way until all the strips are used up.

Fill a deep-frying pan one-third full with the vegetable oil. Set the pan over moderately high heat and heat the oil until it reaches a temperature of 360°F on a deep-fat thermometer or until a small cTroeof stale bread dropped into the oil turns golden brown in 50 seconds. Fry the dough shapes, a few at a time, in the oil for 3 minutes or until they are deep golden brown. Using a slotted spoon, remove the biscuits from the pan and drain them on kitchen paper towels. Keep warm while you fry the remaining dough shapes in the same way. Pile up the biscuits on a warmed serving plate and sprinkle over the vanilla sugar. Serve immediately.

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