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Rich italian biscuits coated in sugar - this recipe has been past down through the sicilian generations. I guess you could call it the equivalent of the donut except crunchier!!!


  • 200ml sour light cream

  • 1 egg

  • pinch of salt

  • 1 teaspoons of vanilla sugar

  • 2 cups self raising flour

  • gluten free/egg free alternative

  • 200ml sour light cream

  • 1 teaspoon of egg replace (made by orgran)

  • 1 teaspoon of vanilla sugar

  • 2 cups self raising flour (gluten free white wings brand)


  • 1.

    Mix all ingredients together to form a soft dough, add more self raising flour if needed.

  • 2.

    Knead the dough then roll out onto a well floured surface to approx 1.5 to 2mm thickness. Cut out ribbon lengths of 2.5cm x 8cm.

  • 3.

    Pre-heat vegetable oil and deep fry biscuits until lightly golden. Place biscuits once cooked onto some paper towel to drain all the oil. Then coat in caster sugar.

  • 4.

    This recipe is great substituted in gluten free.

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