Bow ties

Recipe from: 4/1/1998 12:00:00 AM

Ingredients 12
Servings 0
Time

Ingredients

  • SYRUP
  • 400
    g
    sugar
  • 180
    ml
    water
  • 30
    ml
    golden syrup
  • 15
    ml
    lemon juice
  • DOUGH
  • 150
    g
    cake flour, sifted
  • 2
    ml
    baking powder
  • pinch of salt
  • 15
    ml
    butter
  • 1
    egg
  • a little water
 

Method

 
SYRUP:
Dissolve the sugar, water, golden syrup and lemon juice.
Bring to the boil.
Simmer for about 10 minutes until syrupy (110 °C on sugar thermometer).
DOUGH:
Place the flour, baking powder and salt in a mixing bowl. Rub in butter, eggs and a little water.
Knead dough until smooth. Place pastry on a floured surface and roll out to about 1,5 mm thickness.
Cut into 10 cm x 5 cm strips.
Place on top of one another. Cut a slit in the centre of each pile, running lengthwise about 3 cm long.
Cut one 2 cm slit slightly above and one slightly below the first slit.
Thread one end of the strips through the long slit, and pull through to make a bow shape.
Heat oil in a wok or deep pan and fry bow ties, a few at a time until golden brown.
Remove with slotted spoon and dip in prepared syrup. Remove and drain on a cooling rack.
Allow to cool completely before serving.
 

Read more on: deep-fry
 

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