CHRUST/FAWORKI (BRUSH COOKIES)

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10 January 2018

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CHRUST/FAWORKI (BRUSH COOKIES)

CHRUST/FAWORKI (BRUSH COOKIES)

(An 1856 recipe)

Fried in deep fat, most often with lard. Made from “beaten up dough”, Faworki should be exceptionally light and delicate, covered with numerous bubbles.


Ingredients

1 lb flour

20 grams powdered sugar

7 egg yolks

4 whole eggs

¼ shot glass of Arak (Anise Liquor)

1 tablespoon of sweet, fresh cream

 

Combine ingredients together, knead vigorously and better yet pound the dough with the roller.

Roll out dough as thinly as possible; cut into long slanting stripes and fry in a hot pan over lard (it can substitute today with canola oil) – be careful that the heat is even and consistent throughout, but not to strong.

Remove the fried Chrusts onto wax/tissue paper – and when the oil settles, sprinkle with vanilla sugar immediately.