1 cup water
6 tablespoons butter, cut in small cubes
pinch of salt
1 cup flour, sifted
1 tablespoon sugar
3 eggs, beaten
Oil for frying
Cinnamon sugar, as needed
Bring the water,
butter and pinch of salt to boil in a heavy saucepan. Mix the flour
and sugar and add in the boiling water. Mix briefly and remove from
heat. Beat vigorously until well combined, and leave to cool for about
5 minutes. While beating with a wooden spoon, gradually stream in the
eggs until the mixture is smooth and has a glossy look to it.
In a deep-fat fryer,
or a heavy pan, fill about half-way with oil and bring to a temperature
of about 375°F. Spoon your cookie mixture into a pastry bag fitted
with a star tip, about 1/2 inch or larger, depending on your desired
size. Don't overfill the pastry bag and you'll have greater control
of the piping. Pipe a length of about 3 to 4 inches into the hot oil.
Carefully do this as the oil is obviously hot, and may splatter. Always
work carefully with hot oil. Pipe about 5 or 6 into the oil, do not
over-crowd the oil. Fry the cookies until they are golden brown. Remove
with a slotted spoon or a skimmer and place on paper toweling for drying.
Repeat with rest of the batter. Lightly toss the cookies in cinnamon
sugar and serve.
Adapted from: Atkinson,
Catherine. The New Cookie Book: more than 150 great cookie, biscuit,
bar and brownie recipes. London: Hermes, 2003.
Pastry & Baking Charts
Confections, Truffles, Candy
Pies, Tarts, Tartlets
Crusts, Shells, Bases
Quick & Yeast Breads
Savory Items for Tea Menus
Index of Recipes
below are in:
& Common Measures
Cream Scoop Measures
Equivalents and Substitutions
Units of Measure