These ‘Muscovado Coated Fried Biscuits’ are called ‘Karintō’ (かりんとう) in Japan. When I was a young child, it was my absolute favourite treat. I like the ones coated with Muscovado, but they can be coated with Brown Sugar. These biscuits are chunky where I grew up, but there are thinner types in other regions. Today I made them for the first time in many years. The biscuits made me nostalgic.
1/2 cup Self-Raising Flour
1 tablespoon Caster Sugar
1 pinch Salt
2 tablespoons Water
1 tablespoon Oil *I used Canola Oil
Oil for frying
1/4 cup Muscovado OR Dark Brown Sugar *firmly packed
1 tablespoon Water
- Combine Self-Raising Flour, Sugar and Salt in a bowl. Add Water and Oil, and knead to form a stiff dough. *Note: Add extra Flour if required.
- Roll the dough into sticks. The easiest method is to divide the dough into 4 portions, roll each portion into s stick, and cut each stick into 6 pieces. Roll each piece into 8mm thick and about 5cm in length. You may wish to make the sticks thinner.
- Deep-fry or shallow-fry in the Oil around 160℃ to 170℃, just like frying doughnuts, turning occasionally, for 3 to 4 minutes or until nicely browned. Transfer the biscuits to a rack or paper towel.
- Place a sheet of baking paper on a large plate or a baking tray.
- Heat Muscovado (OR Dark Brown Sugar) and Water in a saucepan over a low heat, stirring. When Muscovado has melted and started making lots of bubbles, remove from heat. Add the biscuits and mix well to make all biscuits coated with Muscovado.
- Spread the biscuits on the prepared baking sheet, separate them from each other, and let them cool.