Crostoli

Step 1

Place flour, salt and butter in a large bowl. Using fingertips, rub butter into flour mixture until mixture resembles breadcrumbs. Stir in sugar. Make a well in the centre. Add egg, brandy and vanilla. Using a flat-bladed knife, stir until a dough starts to form. Turn out onto a lightly floured surface. Knead until a smooth, soft dough forms. Place in a bowl. Cover. Set aside for 20 minutes to rest.

Step 2

Using a rolling pin, roll dough out to a 3mm-thick, 40cm-long rectangle. Using a ravioli cutter (see note), cut dough into 3.5cm-wide, 40cm-long strips. Cut strips into 4 lengths. Cut a 7cm-long slit lengthways along centre of each strip. Loop 1 end of the strip through the slit to twist.

Step 3

Add enough oil to a deep frying pan to come 2cm up side of pan. Heat over medium-high heat until hot. Cook crostoli, in batches, for 1 to 2 minutes each side or until light golden and crisp. Using tongs, transfer to a wire rack set over a large baking tray to drain. Cool completely. Dust well with icing sugar just before serving.