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.

Nutritional information

Nutritional analysis per serving (40 servings)

  • Energy 77kj
  • Fat Total 3g
  • Saturated Fat 2g
  • Protein 1g
  • Carbohydrate 10g
  • Sugar 0g
  • Sodium 12mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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