The Kravat- Bowtie Cookie- is a light and crispy candy in the shape of a bowtie. This traditional deep-fried little treat made simply with flour, egg and sugar is addictive and irresistible to young and old.
- 125 g all purpose flour
- 3 tsp white sugar
- ½ tsp salt
- 1 tbsp vegetable oil
- ¼ tsp baking powder
- 15 ml cold water
- 1 egg
- Vegetable oil, for frying
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Sift flour into a large bowl and make a well in the centre.
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Add baking powder, oil and egg. Mix with your fingers and incorporate very well.
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When properly incorporated, add water a little at a time until you get a soft dough. If dough is too sticky sprinkle a little more flour on it . Remove the dough from the bowl and knead for about two minutes to form a smooth, non sticky dough.
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Rest dough for about 15 minutes
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Roll out dough to about 0.5 cm thick, 25 cm long and 20 cm wide, and cut into small rectangles 10 cm long x 3.5 cm wide.
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Make a vertical incision about 3 cm long throughthe centre of each piece of dough.Push one end of the rectangle through the central incision to form a ‘bow-tie’or a butterfly knot. Flaten the ends to minimise the curling that occurs duringthe frying process.
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Shape all the pieces in a similar way while you heat oil in a large frying.
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Gently drop the kravat one by one and fry until golden brown.
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Remove from hot oil and place them on a paper towel
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The kravat are best enjoyed completely cold with a sprinkle of caster sugar. They can be stored in an airtight box and they will keep for a long time.
The kravat can be made with either one insertion in the central incison or two insertions.
You may also decide to fold two kravat together to give you a double bow.
If you wish to give your kravat that tropical flavour, why not mix a sprinkle of cinnamon powder in your caster sugar.
Do not add too much baking powder because you kravat will puff up too much.
I suggest you use a flat bottom pan in order to minimise the curling of the kravat that will happen if you use a wok. You want your karavat to be as straight as possible.