Deep-Fried Christmas Biscuits Recipe

50 g/2 oz butter or margarine

100 g/4 oz/1 cup plain (all-purpose) flour
2.5 ml ground cardamom

25 g/1 oz/2 tbsp caster (superfine) sugar
15 ml/1 tbsp double (heavy) cream

5 ml/1 tsp brandy
1 small egg, beaten
Oil for deep-frying
Icing (confectioners') sugar for dusting

Method:

Rub the butter or margarine into the flour and cardamom until the mixture resembles breadcrumbs. Stir in the sugar, then add the cream and brandy and enough of the egg to make a fairly stiff mixture. Cover and leave in a cool place for 1 hour.

Roll out on a lightly floured surfaced to 5 mm or 1/4 in thick and cut into 10 x 2.5 cm/4 x 1 in strips with a pastry cutter. Cut a slit down the middle of each strip with a sharp knife. Pull one end of the strip through the slit to make a half-bow. Deep-fry the biscuits (cookies) in batches in hot oil for about 4 minutes until golden brown and puffed. Drain on kitchen paper (paper towels) and serve sprinkled with icing sugar.