Crispy Sugar Coated Biscuits

Ingredients:

• 2 ½ cups (300 g) all-purpose flour
• ½ cup (100 g) granulated sugar (plus extra for coating)
• ½ cup (120 g) unsalted butter, softened
• ½ cup (120 ml) milk (room temperature)
• 1 large egg
• 1 tsp baking powder
• ½ tsp vanilla extract (or 1 tsp vanilla sugar)
• Pinch of salt
• Oil for deep frying (vegetable or sunflower oil)

Method:

1. Prepare the dough

1. In a mixing bowl, cream together the butter and sugar until light and fluffy.
2. Add the egg and vanilla extract, mixing well.
3. In another bowl, sift the flour, baking powder, and salt.
4. Slowly add the dry ingredients into the wet mixture, alternating with milk, until a soft dough forms.

2. Shape the biscuits

1. Roll out the dough on a lightly floured surface to about ½ inch (1 cm) thick.
2. Use a round cutter (or small glass) to cut out discs.
3. For texture, press a fork lightly on top of each piece or use a crinkle-edge cutter for design.

3. Frying

1. Heat oil in a deep frying pan to 170–180°C (340–350°F).
2. Drop in a few biscuits at a time, frying until golden brown and crisp (about 2–3 minutes per side).
3. Remove and drain on paper towels.

4. Sugar coating

1. While still warm, toss the biscuits in granulated sugar until evenly coated.
2. Let them cool completely before serving for maximum crunch.

Serving:

• Enjoy warm or at room temperature.
• Perfect with tea, coffee, or hot chocolate.
• Can be stored in an airtight container for up to 1 week.

Benefits:

• Simple ingredients – mostly pantry staples.
• Long shelf life – stays crisp for days.
• Customizable – you can add cinnamon, cardamom, or even dip half in chocolate.
• Kid-friendly – great for snacks, lunchboxes, or family gatherings.

Tips:

• Do not overcrowd the frying pan; fry in small batches.
• Make sure the oil is not too hot, or the outside will brown while the inside remains raw.
• For a healthier version, you can bake at 180°C (350°F) for 12–15 minutes, then coat with sugar.