Title: Cardamon Pastries
Categories: Dessert
Yield: 12 Servings
| 3 | c | Plain flour |
| 2 | | Eggs |
| 1/4 | c | Melted butter |
| 1/2 | c | Sugar |
| 3 | tb | Rum |
| 3 | tb | 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.