165 g (5 1/2 oz) plain flour
2.5 g (1/2 tsp) baking powder
40 g (1 1/2 oz) butter, cubed
25 g (1 oz) caster sugar
5 g (1 tsp) lemon zest
1 egg
30 ml (2 tbsp) milk
icing sugar to dredge
2.5 g (1/2 tsp) baking powder
40 g (1 1/2 oz) butter, cubed
25 g (1 oz) caster sugar
5 g (1 tsp) lemon zest
1 egg
30 ml (2 tbsp) milk
icing sugar to dredge
method
1. Sift together the flour and baking powder until well aerated and finally into a bowl.
2. Drop in the butter pieces and rub to a fine crumb texture.
3. Stir in the sugar and lemon zest. Mix in the egg and the milk and blend to a fine dough.
4. Roll out the pastry to a thickness of 2 mm (1/8 in) and cut into rectangular strips 8 x 2.5 cm (3 1/2 x 1 in).
5. Cut a slit about 3 cm (l 1/2 in) in the centre of the length. Lift each pastry and carefully draw one end through the slit, gently easing it back to give a looped effect.
6. Heat the oil to the correct temperature and deep fry three or four pastries at a time until golden, turning them if necessary with a perforated spoon.
7. They take about 1 1/2 minutes each side.
8. Lift out the pastries and drain them on absorbent paper.
9. Roll them in icing sugar while they are still warm and leave to dry on a wire rack.
2. Drop in the butter pieces and rub to a fine crumb texture.
3. Stir in the sugar and lemon zest. Mix in the egg and the milk and blend to a fine dough.
4. Roll out the pastry to a thickness of 2 mm (1/8 in) and cut into rectangular strips 8 x 2.5 cm (3 1/2 x 1 in).
5. Cut a slit about 3 cm (l 1/2 in) in the centre of the length. Lift each pastry and carefully draw one end through the slit, gently easing it back to give a looped effect.
6. Heat the oil to the correct temperature and deep fry three or four pastries at a time until golden, turning them if necessary with a perforated spoon.
7. They take about 1 1/2 minutes each side.
8. Lift out the pastries and drain them on absorbent paper.
9. Roll them in icing sugar while they are still warm and leave to dry on a wire rack.
serving amount
makes 24 pieces
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