- 6 eggs
- 3 C AP flour
- 1 C self rising flour
- 1 tsp baking powder
- 1 TBL brandy
- 1/2 tsp salt
- 1/2 C granulated sugar
- 1 tsp vanilla
- 1 tsp grated lemon rind
- 1/2 C EVOO
- Whisk together wet ingredients
- Sift together dry ingredients
- Create a well in the dry ingredients and pour wet into the well
- Use your hands to pull the dough together
- Dough should be tender, but firm
- Rest 30 minutes to let gluten relax
- Roll chunks of the dough very flat and thin using a rolling pin or a pasta machine
- Cut into strips about 1 1/2 inch wide
- Cut a short slit in the middle
- Loop one end of the strip through the slit
- Fry in canola oil – approx 365º 1-2 minutes per side
- Use tongs to remove and drain on paper
- Dust with powdered sugar or dip in hot honey (approx 130º)
If using honey DO NOT feed to children under three years of age - Put onto platter lined with tin foil
