麻豆约拍

Just as we eat pancakes on Shrove Tuesday, our Nonna Luisa used to make these week snacks before the start of Lent. We鈥檇 all look forward to one last feast before abstaining (or trying to abstain!) from sweets, chocolate and other treats. They鈥檙e also great as an afternoon snack.听

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Preparation Time: 20 mins

Resting Time: at least 30 mins, preferably 1 hour

Cooking Time: 10-15 mins

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INGREDIENTS

500g plain flour

90g caster sugar

35g unsalted butter, at room temperature

3 medium eggs, preferably free-range or organic

1 teaspoon vanilla extract

a pinch of fine salt

a splash of milk, if needed

100g lard

icing sugar, to dust

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METHOD:

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Put the flour, sugar, butter, eggs, vanilla extract and salt into the bowl of a free-standing electric mixer with the dough hook attached. Mix together on a medium speed until well combined. t should start to come together into a dough. If it鈥檚 not forming a dough, use your hands to combine the mixture. You may need to add a splash of milk if the mixture is too dry. Once a dough has formed, cover with cling film and rest for at least 30 minutes, ideally 1 hour, at room terperature. It鈥檚 often better for the dough to be a little dry because it will moisten while it rests. You can also make the dough by hand.听

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Roll out a tennis-ball-sized amounts of dough until they are about 0.5cm thick, using either a pasta roller or by hand. The dough is quite crumbly but the more you work it, the easier it will become. Cut it into long ribbons, about 2cm wide, or any shape you like. Our Nonna always used to tie long strands into loose nots.

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Melt the lard in a large saucepan over a medium heat. When the lard is hot, fry the pieces of dough a few at a time for 3 or 4 minutes, until they are golden brown. Using a slotted spoon, transfer to some kitchen paper to absorb the excess fat. Dust with icing sugar and serve.

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Tips:

Nonna Luisa always made an incredibly large batch of these. They keep in an airtight container for several weeks which allowed her to pull them out whenever a family member turned up unannounced.

If you don鈥檛 want to use lard, you could substitute any neutral-tasting oil, such as vegetable oil, but in our opinion the traditional way is best here!