Bowtie Biscuits

    1 hour

    These are a light deep fried pastry dusted with icing sugar. They are great as a Christmas treat. You can substitute brandy for rum if you prefer.

    3 people made this

    Serves: 48 

    • 3 eggs
    • 3 tablespoons white sugar
    • 1/2 cup sour cream
    • 1 teaspoon vanilla essence
    • 2 tablespoons rum
    • 1/4 teaspoon salt
    • 3 1/3 cups (420g) plain flour
    • 4 cups (1 litre) vegetable oil for frying
    • 1/2 cup icing sugar

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Beat together the eggs and sugar. Blend in sour cream, vanilla and rum or brandy. Fold in sifted flour and salt. Knead dough on floured surface until the dough is smooth.
    2. Cut off a small portion of dough and roll out as thin as possible (almost paper thin). The dough will spring back as you roll it if you treat it like a pie crust.
    3. Cut into 5cm wide strips. Cut the strips diagonally every 10cm. In the middle of each biscuit cut a 3cm slit. Pull one of the pointier corners through the slit. If you are making these alone, it is suggested that you do all of the rolling and cutting before frying, or in two batches. If two people are making the biscuits, the roller/cutter should get a "stockpile" before frying begins.
    4. Heat oil to hot (180 degrees C). An electric frypan works well, especially if you are working alone. Slide about seven or eight biscuits into the oil. They should pop up to the top of the oil after a second.
    5. Very soon, the biscuits should be a light brown (or very dark tan) on the bottom. Flip the biscuits; a two-tined carving fork works well. When the second side is browned, remove from the oil with a slotted spoon and drain on paper towels. When the paper towel is filled with biscuits, shake icing sugar over the biscuits and move the biscuits, paper towels and all, to a baking tray.

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    Reviews in English (3)


    Tastes great!! Block out about 2-3 hrs to make them (-;  -  31 Jul 2001  (Review from Allrecipes USA and Canada)


    My mom used to make these every Christmas. The flavor will be even better if you use lard instead of vegetable oil for frying. Cmon you're frying these anyway, no time to think about "healthy". Truly, the flavor will notch up two levels.  -  14 Jul 2009  (Review from Allrecipes USA and Canada)


    I was looking for a recipe that my grandma used to make. This suited the bill perfectly. Because I was testing this and had no idea of what they looked like yet, I whipped up the batch as quickly as possible and then only cut the dough into strips and didn't make bowties. I also tried some cookie cutter ones, they came out ok, but I liked the strips better bc they puffed a bit when frying. It tasted similar to a funnel cake without the doughy part.....more like a crispy funnel cake. Since we don't usually have alcohol in the house, I used Rum Extract in place of the rum or brandy...I believe you could sub ANY extract in place of that rum/brandy according to your tastes. I bet it would be great with almond extract or ginger extract...I can't wait to try it. This took me less than an hour to make. I still have a bunch of dough to finish up, but for two plates, it took less than an hour.  -  20 Dec 2011  (Review from Allrecipes USA and Canada)