Friday, October 06, 2006


2 cups (8 oz, 250g) all-purpose (plain flour
1/4 teaspoon baking soda (bicarbonate of soda
1/2 teaspoon cream of tartar
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 cup (2 oz, 60 g) superfine (caster) sugar
1 egg
1/2 cup (4 fl oz, 125 ml) sour milk
1 tablespoon melted butter
oil for frying
cinnamon sugar for coating

Sift dry ingredients into a bowl. Beat egg lightly and add with sour milk and melted butter to flour. Mix to a soft dough. Turn onto a floured board and knead lightly. Roll out till about 1/4 inch (5 mm) thick and cut into rings with a floured doughtnut cutter or a large and a very small cookie (biscuit) cutter.

Fry 3 or 4 at a time in deep, hot oil for 3 to 4 minutes, turning them to brown evenly. drain on asorbent paper and coat with cinnamon sugar (i.e superfine sugar mixed with ground cinnamon)

Note: To sour milk, add 2 teaspoon vinegar or lemon juice to 1/2 cup fresh milk. Leave at room temperature for 10 to 15 minutes if milk is icy cold.

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