• Chiacchiere (Italian fried biscuits)

    Serves: about 50, depending on size
    Cooking Time: 1 hour


    • 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.