Kurma – crisp ginger-sugar dough sticks

Ingredients

• 300 g plain flour
• ½ tsp baking powder
• ¼ tsp salt
• 50 g cold butter
• 1 dl milk, plus extra if needed
• 1 tsp finely grated fresh ginger for dough
• 150 g sugar
• ½ dl water
• 1 tsp finely grated fresh ginger for coating
• 7 dl neutral frying oil

Method

1. 1Mix flour, baking powder and salt and rub in butter. Add milk and dough ginger and knead into firm dough. Rest for 15 minutes.
2. 2Roll to 7 mm thick and cut short sticks about 1 x 5 cm.
3. 3Fry in small batches at 165–170°C for 5–7 minutes until golden and crisp. Drain and cool slightly.
4. 4Boil sugar, water and coating ginger in a wide pot until syrup reaches 112–115°C. Remove from heat and fold in sticks.
5. 5Continue stirring gently for 2–3 minutes until sugar crystallises around sticks. Spread on baking paper and cool completely.