Bow Tie Biscuits

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    Bow Tie Biscuits

    Bow Tie Biscuits

    (13)
    40min


    10 people made this

    This is a recipe for kruschicki, Polish bow tie biscuits. The secret is to roll the dough thin for a light, crisp result. Light and delicious!

    Ingredients
    Serves: 120 

    • 6 egg yolks
    • 240ml sour cream
    • 3 tablespoons white sugar
    • 1 tablespoon vanilla essence
    • 1 tablespoon whiskey
    • 3 cups (375g) plain flour
    • 1 cup (250ml) vegetable oil for frying
    • 1/3 cup (60g) icing sugar for decoration

    Directions
    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat oil in deep-fryer to hot (190 degrees C).
    2. In a large bowl beat together the egg yolks, sour cream, white sugar, vanilla and whiskey until smooth. Stir in flour until dough is stiff enough to knead. Turn out onto a floured surface and knead until smooth. Knead in additional flour if necessary. Divide dough into 3 or 4 pieces and roll each ball on floured surface. Cut into strips about 8cm long then make a slit long ways down the middle. Pull one of the ends through like a bow.
    3. Place into hot oil and deep fry until golden brown. Let drain on paper towels and sprinkle with icing sugar.
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    Reviews and Ratings
    Global Ratings:
    (13)

    Reviews in English (13)

    by
    21

    I have the same recipe from my grandmother and we made it today - with this recipe's help (we didn't know about the vanilla!) You really need a pasta machine for rolling out the dough but otherwise it was perfect! Thank you thank you thank you!  -  06 Nov 2005  (Review from Allrecipes USA and Canada)

    by
    14

    I was sohappy to find this recipe. My grandma used to make these and the recipe went with her. I want to thank Dianne.  -  14 Apr 2001  (Review from Allrecipes USA and Canada)

    by
    10

    made these today for the first time.....they are very close to what we usually buy in the store....I will definitely be making these at home from now on....thank you for sharing.  -  16 Dec 2010  (Review from Allrecipes USA and Canada)

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