Chiacchiere (Italian fried biscuits)
- 1kg cake flour
- 10ml (2 tsp) baking powder
- 200g (1 cup) sugar
- 6 large eggs
- 180g butter, softened
- 10ml (2 tsp) vanilla extract
- 10ml (2 tsp) vermouth
- oil, for deep-frying
- icing sugar, to serve
Sift the flour and baking powder into a mixing bowl. In a separate bowl, cream together the sugar, eggs, butter and vanilla.
Add the butter mixture to the dry ingredients and mix, adding the vermouth a little at a time until you have a stiff dough.
Using a pasta machine or a rolling pin, roll the dough out to 3mm thick.
Use a zigzag cutter to cut strips of dough about 10cm long and 3cm wide. Cut a slit in the middle of each strip and turn one side inside out, so that the strips are twisted. (If you prefer, just cut out shapes with a biscuit or cookie cutter.)
Deep-fry the biscuits in batches in hot oil until golden brown. Drain on paper towel and serve sprinkled with the icing sugar.