Traditionally made during carnival season, these pastries are worth eating all year round.
Ingredients (serves 6)
240g plain flour, sifted
90g unsalted butter
3 large eggs
100g granulated sugar
½ tsp fine sea salt
½ tsp baking powder
grated zest of ½ lemon
grated zest of ½ orange
2 tbsp dark rum
icing sugar, sifted
Put the flour in a large bowl and make a well in the centre. Add the butter, eggs, sugar, salt, baking powder, zests and rum to the well. Mix using your hands, gradually bringing the flour into the centre. Shape into a ball, dust with flour and wrap in clingfilm. Refrigerate for one to two hours.
Dust a work surface with flour and roll out the dough to 6mm thick. Cut into strips 40cm long and 5cm wide, then cut on the diagonal to make diamond shapes 12.5cm long.
Heat 5cm of oil in a large pot over a medium heat. Test the oil temperature by dropping in a small piece of dough – if it is golden within seconds, the oil is ready. Working in batches, add the dough to the oil. Fry until puffy and golden – a few seconds on each side. Remove with a slotted spoon, drain on paper towels and immediately sprinkle with icing sugar.
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