|Plain flour||8 Ounce (225 Gram)|
|Margarine||1 Ounce (25 Gram)|
|Butter||1 Ounce (25 Gram)|
|Lightly beaten eggs||2|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Caster sugar||2 Tablespoon (Adjust Quantity As Needed)|
|Cinnamon powder||To Taste|
|Apricot jam/Red jam||2 Tablespoon (Adjust Quantity As Needed)|
Sieve the flour and salt then rub in the margarine and butter.
Add the well beaten eggs and milk and make into a soft dough.
Turn onto a lightly floured surface, and knead for about 5 minutes and mix until smooth.
Cover the dough and leave in a warm place for an hour.
Place the dough on a floured surface and roll out to a rectangle.
Fold the top third downwards and the bottom third upwards like an envelope, then give the dough a half turn.
Repeat this twice and then let the dough rest for 10 minutes.
Roll out the dough until it is a 1/4" thick, then cut into 20 diamond shapes.
Heat the oil until just hot then fry the diamonds on a moderate heat making sure they don't turn brown immediately.
Remove from the oil and drain well.
Sprinkle with sugar and cinnamon powder and serve with jam whilst still warm.