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Hros"tule (or kros"tule) is from the Dalmatian Adriatic (pronounced HRO' SHTYOO LEH or KRO' SHTYOO LEH). They are often called ribbon cookies in the States. [T = Tablespoon; t = teaspoon] 4 eggs 4 T. sugar 3/4 T. butter/margerine (melted) 2 3/4 cups flour (approximately). 2 t. anise extract 2 t. water Beat whole eggs in electric mixer until thick and lemon colored (about 5 minutes). Gradually add sugar and salt and beat until dissolved. Stir in melted butter. Add half the flour and blend well. Mix anise extract with the water and add to mixture. Add remaining flour to make a rather stiff dough. (At this point mix with a large spoon or by hand so as not to burn out the mixer.) It is somewhat like a noodle dough. Add additional flour and knead with your hands until (adding enough flour) the dough is elastic and not too sticky to the touch. Chill in fridge for 20 minutes. Roll out into small portions on well-floured board. Roll until nearly transparent. Cut with pastry wheel into 1" x 4" strips. Some people tie the strips into loose knots. Using an electric frying pan, fry in oil until very light golden color. Turn once. Use two forks to handle so as not to break. Be careful to not over cook. Drain on paper towels and sprinkle with powdered sugar from a sifter. Store in air-tight containers. From Mary Scurich Farris as printed in a very old newsletter of one of the Croatian groups of Watsonville, California. Both sides of Mary's family (Skuric' and Fiorovic') were from Konavle. |