3/4 cup all-purpose flour
1/2 cup anise or white wine liqueur
3 tablespoons sugar
2 tablespoons butter
1 tablespoon baking powder
4 eggs
For frying
2 cups vegetable oil
To decorate
Sugar and cinnamon
3/4 cup all-purpose flour
1/2 cup anise or white wine liqueur
3 tablespoons sugar
2 tablespoons butter
1 tablespoon baking powder
4 eggs
For frying
2 cups vegetable oil
To decorate
Sugar and cinnamon
On a clean and flat surface, dust with a little flour
With the remaining flour, shape into a mound and make a hole in the center
Put in the eggs, sugar, butter, baking powder, and liqueur or wine
Mix with hands until you get a homogeneous dough
Roll it out to 3 mm thickness and cut into strips 2 x 27 cm
Take one strip and glue one side to the other using your index finger and thumb, in intervals of 2 cm apart
With one hand, hold one end of the strip
Twist the strip around that end to form a sort of rose shape
As you twist, press the edges to glue one layer onto another
Set aside
Do the same with the other strips until you use up half the dough
In a frying pan over high heat, warm up some vegetable oil
Continue making the rozettas until you run out of dough
Fry the biscuits
Then place them in a dish and cover them still warm with sugar and cinnamon
If desired, instead of dusting, drizzle with honey
Wait for it to cool and serve.
