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.


24 Pieces


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

Sugar Coating
1/4 cup Muscovado OR Dark Brown Sugar *firmly packed
1 tablespoon Water

  1. 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.
  2. 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.
  3. 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.
  4. Place a sheet of baking paper on a large plate or a baking tray.
  5. 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.
  6. Spread the biscuits on the prepared baking sheet, separate them from each other, and let them cool.