2 c All-purpose flour
1/4 ts Salt
1 ts Sugar
4 tb Butter
2 Eggs
1 tb Water
1 ts Apple cider vinegar
Shortening and/or lard For frying 1 c Cane or corn syrup
1/2 c Sugar
Sift the flour, salt, and sugar together. Rub in the butter with the fingertips as for pie dough. beat the eggs with the water and vinegar, then pour over the flour mixture and beat well. Turn the dough out on a lightly floured surface and knead it 2-3 minutes until smooth. Chill for 30 minutes; divide into 12 pieces. Roll out very thin, like pasta dough, into rough 5-inch squares. Cut each square in half on the diagonal. Fry the pieces in single layers in about 1/2 inch of hot fat at 360; lard is traditional, but you may use shortening. Turn once when golden brown. In the meanwhile, combine the syrup and 1/2 cup sugar in a saucepan. Cook to the soft crack stage, about 270. Drain the fried pastries on brown paper and drizzle about 1 tablespoon of the syrup over each. Eat at once. SOURCE: Biscuits, Spoonbread, and Sweet Potato Pie (pg. 251) —–