Cookie Frieze

Summary

Prep Time	30 mins
Cook Time	5 mins
Total Time	35 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

250 g flour
2 tablespoon semolina, e.g., soft wheat semolina
1 pinch (s) salt
2 tablespoon butter, unsalted and soft
2 medium egg (s)
120 g powdered suar
1 teaspoon vanilla extract or sachet vanilla sugar
2 tablespoon sugar sprinkles
Oil for deep-frying

Instructions

Preheat the oven to 180 ° C and heat the oil for deep-frying in a narrow high saucepan.
Put the flour, semolina and salt in a bowl and mix together. Add the very soft butter and stir in with a fork or whisk. In a second bowl, beat the eggs with the powdered sugar and vanilla extract. As an alternative to the vanilla extract, you can use vanilla flavor or 1 packet of vanilla sugar. Mix the flour and semolina mixture slowly and gradually with a wooden spoon or similar. subdivide. Finally add the colorful sprinkles and fold in as well. If the dough sticks too tightly to the spoon at the end, you can simply dust it with a little more flour and finish kneading it by hand.
Roll out the dough about 1 cm thick on a surface well dusted with flour. Use a pizza or wave cutter to cut the dough into thin strips and bake them for 4 minutes on a baking sheet lined with baking paper in the preheated oven on the middle rack.
Then let the biscuits cool down for 3 minutes and then put them in the hot oil for a few seconds so that they get a nice tan. Be careful here as the cookie fries get too dark very quickly. If the fat is really hot, 2 to 3 seconds is enough.
Serve the finished cookie fries fresh after a while to cool down. You can decorate it with a little couverture and colorful sprinkles. Warm vanilla pudding and strawberry or raspberry sauce go well with dipping.

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