Shrove Tuesday Cakes
|All purpose flour||2 Cup (32 tbs), sifted|
|All purpose flour||2 Cup (32 tbs)|
|Corn starch||1⁄4 Cup (4 tbs)|
|Light cream||2 Tablespoon|
|Margarine||1 Tablespoon, melted|
|Corn oil||1 Quart|
|Confectioner' s sugar||1 Tablespoon (For Dusting)|
|Confectioners sugar||2 Tablespoon|
1)Take a bowl, sift flour and corn starch together.
2)Using a rotary beater, beat together milk, cream, margarine, kirsch, salt and eggs.
3)Stir in flour mixture, mixing until dough forms.
4)Knead on floured board or cloth until dough is smooth and elastic, about 5 minutes.
5)Cover and leave it to rise in warm place for 30 minutes.
6)Then, divide it into 16 equal parts.
7)Roll out two parts to 3-inch circles on floured board, keeping other portions of dough covered.
8)Sprinkle one circle generously with flour; place second circle on top.
9)Roll into thin circle, then carefully separate two pieces, over back of hand, if necessary. Stretch, if needed, to form 7-inch circles.
10)Dust excess flour and place circles between two layers of clean cloth.
11)Continue to roll until all 16 pieces of dough are thin, 7-inch circles. Keep them covered.
12)Then heat corn oil in deep skillet or large heavy saucepan and drop two circles into hot oil and fry until light brown on both sides.
13)Remove both cakes together and do not separate.
14)Place in low oven to keep warm, if desired.
15)Dust confectioners' sugar before serving.
16)Serve the Shrove Tuesday cakes as snacks.