|Unsifted all purpose flour||1 Cup (16 tbs)|
|Farina||1⁄2 Cup (8 tbs)|
|Butter margarine||1 Tablespoon|
|Soft butter/Margarine||5 Teaspoon|
|Rice flour/Ground rice||2 Tablespoon|
|Hot oil||1 1⁄2 Cup (24 tbs)|
Mix the first four ingredients together, then rub in 1 tablespoon butter, and with a fork, stir in enough cold water (7 or 8 tablespoons) to make a fairly soft dough.
Knead about 5 minutes (on a lightly floured board) until smooth and shiny.
Roll out 1/8 of an inch thick into an oblong.
Turn dough over several times during rolling to prevent sticking.
Cream the 5 teaspoons butter with the rice flour and spread this paste over the oblong of dough.
Roll up like a jelly roll, then roll again 1/8 of an inch thick, turning dough over several times.
Cut into circles about 4 inches in diameter.
Heat 3/4 to 3/4 of an inch salad oil in a deep electric frying pan to 375F.
Drop in the rounds and fry until underside turns a golden color, then turn and fry second side.
Some of the dough rounds will puff evenly, others unevenly.
Drain on absorbent paper.