This is a recipe for Polish bow tie biscuits, also known as Krusczyki or Kruschicki. Roll out the dough very thin for the best and crispiest results.
14 egg yolks
480g sour cream
2 teaspoons vanilla essence
1 teaspoon salt
8 cups (1kg) plain flour
1/3 cup (60g) icing sugar for decoration
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Directions Preparation:30min › Ready in:30min
In a large bowl mix together all ingredients. Stir into a ball then turn dough out onto a floured surface. Knead dough for 1/2 hour. If you have a mixer with a dough hook attachment mix for about 15 minutes.
Let dough rest for 10 minutes.
On a floured surface, roll out dough to 3-5mm thickness. Cut into strips that are 8cm long and 3 cm wide. In the center of each strip cut a 3cm slit, lengthways. Pull one end of the strip through the slit to form a bow.
In a frying pan or an electric frypan melt copha and heat to about 180 degrees C. In a frying pan this would be on medium high heat.
Place biscuits in hot oil. Cook on both sides until lightly browned then remove to a paper towel.