Cardamon pastries

Yield: 12 Servings

Measure Ingredient
3 cups Plain flour
2 Eggs
¼ cup Melted butter
½ cup Sugar
3 tablespoons Rum
3 tablespoons Water
10 Cardamon pods pounded seeds
Removed and pounded again
Vegetable oil for frying
Icing sugar to dust

Sift the flour into a bowl and make a well in the centre. Break the eggs in the centre and beat lightly with a fork. Add the remaining ingredients, except the oil and icing sugar, and gradually incorporate them into the flour. Knead to form a smooth dough, wrap in plastic wrap and refrigerate for 1 hour. Roll out the dough on a lightly floured surface to form a thin even sheet and cut into the desired shapes. Quickly deep fry the pastries in hot veg oil until pale and crisp. Do not allow to brown. Set aside to drain and cool on paper towels. Dredge the pastries in icing sugar and store in a covered container until ready to serve. Typed for you by Sherree Johansson.

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