For all Italian Carnival fans! The secret of the recipe is precisely the white wine vinegar that maintains the famous “chiacchiere” or “frappe“, which you can say, much more crunchy and for many days!

To make the crispness even more we recommend you to roll out the dough at least two or three times, filling it on itself while you stretch it.

If you really like them very crumbly and light, we also recommend using the machine to roll out the dough!

AuthorToscane DI GustoCategory, , DifficultyBeginner

 2 eggs
 200 g flour
 2 spoons of seeds oil
 2 spoons of white vinegar
 2 spoons of sugar
 orange skin

1

Mix the ingredients all together in a bowl.
Then put the dough rolled up in plastic wrap and let it rest for at least half an hour in the fridge.
Roll out the dough with a rolling pin or with the pasta maker and cut the strips according to the size you want.
Fry the rags in abundant sunflower oil.
The secret of this recipe is vinegar ... the rags remain much more crunchy even for two or three days.

Ingredients

 2 eggs
 200 g flour
 2 spoons of seeds oil
 2 spoons of white vinegar
 2 spoons of sugar
 orange skin

Directions

1

Mix the ingredients all together in a bowl.
Then put the dough rolled up in plastic wrap and let it rest for at least half an hour in the fridge.
Roll out the dough with a rolling pin or with the pasta maker and cut the strips according to the size you want.
Fry the rags in abundant sunflower oil.
The secret of this recipe is vinegar ... the rags remain much more crunchy even for two or three days.

Carnival biscuits with white vinegar


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