Deep-frying is a traditional method to cook biscuits in Japan. The fried biscuits are often coated with Sugar and called ‘Karintō’ (かりんとう). ‘Muscovado Coated Fried Biscuits’ are very popular. Today I made White Sugar Coated Biscuits. I added finely ground Tea Leaves to the dough. You can add ground Black Sesame Seeds instead. Ground Coffee Beans can be added if you love Coffee flavour.
60 Pieces OR More *depending on the size
1 cup Plain Flour
2 tablespoon Caster Sugar
1/4 teaspoon Salt
2 Tea Bags *OR 1 tablespoon Ground Sesame Seeds, Ground Coffee Beans, etc.
1/4 cup Milk
30g Butter *melted
Oil for frying
4 tablespoons White Sugar
2 tablespoons Water
- Combine Flour, Sugar, Salt and Ground Tea Leaves (from Tea Bags) in a bowl. Add Milk and melted Butter, and mix to form a firm dough. *Note: Add extra Flour if required.
- On a floured work surface, roll the dough into 5-6mm thick oblong. Cut into 5-6mm wide and 4-5cm long sticks. You may wish to make the sticks thinner.
- *Note: Smaller pieces around the corners can be combined and rolled into same size sticks.
- Deep-fry OR shallow-fry in the Oil around 160℃ to 170℃, turning occasionally, for 3 to 4 minutes OR until nicely browned. Transfer the biscuits to a rack or paper towel.
- Heat White Sugar and Water in a frying pan over a low heat. When Sugar has melted, started making lots of bubbles, and the liquid is slightly thickened like syrup, add the biscuits and stir.
- Keep stirring until the syrup turns dry sugar-like, then remove from heat. Keep stirring until biscuits are separated and coating is dry. Spread the biscuits on a plate and cool completely. *Note: This sugar coating method is same as the one used for ‘Cinnamon Sugar Almonds’.
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