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!!!
Mix all ingredients together to form a soft dough, add more self raising flour if needed.
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.
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.
This recipe is great substituted in gluten free.
Nutritional analysis per serving (40 servings)
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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