150 g butter at room temperature
210 g Dansukker White Syrup
3 eggs
50 ml cream
0.7 cl cognac (optional)
7.5 g baking powder
Approx. 480 g plain flour
Grated zest of 1/2 lemon, preferably organic

Your choice of favouring for the dough
2 g cardamom

For cooking
Coconut fat or oil for frying
Dansukker Organic Sugar

Mix the butter and syrup, add the eggs one at a time and beat together. Mix in the cream and add cognac if using.

Add the baking powder and nearly all the flour. Work the mixture into a smooth dough, adding more flour towards the end if necessary. The dough should be slightly loose. It will firm up when refrigerated. Add lemon zest and cardamom (optional).

Let the dough rest in the fridge for about 1 hour. Then roll the dough out on a sheet of parchment paper with a little flour. Using parchment paper means you need less flour, which gives the pastries a shorter consistency.

Cut the dough into pieces measuring 7 x 2 cm. Cut a slit in the middle of each piece and thread one end of the piece through the slit.

Deep fry the pastries in coconut fat or oil at 180°C for about 2 minutes on each side. Drain off the excess oil on a sheet of kitchen roll, and then sprinkle sugar on both sides.