Vesna Martinis Slavich
3 tablespoons sugar
4 tablespoons melted butter
1 teaspoon anise
1 teaspoon vanilla
1 tablespoon whiskey
¼ tsp salt
Mix first 7 ingredients together then add flour, as much as needed to make soft, smooth dough (about 2 1/2 -‐ 3cups). Knead the dough a bit. Roll dough on floured board very thin and cut in strips with fluted cutter. Stretch before dropping in oil. Fry in salad oil, drain in colander, and sprinkle powdered sugar on hrustule after they have cooled a bit. Store cooled hrustule in an airtight container. They may also be frozen with good results.
Note 1: to test if oil is ready for the frying of the hrustule, drop a strip of dough in the oil, if dough rises to top and bubbles, the oil is ready (approximately 350 degrees).
Note 2: it is recommended to at least double the recipe for enough hrustule to eat immediately and to save for later.
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