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Struezels (Zwitserse 'paardenhoeven')
2 cups sifted meel

3 eetlepels suiker

2 eetlepels boter

1 egg, beaten

1/2 cup melk

2 eetlepels seedless rozijnen

1 1/2 teaspoons bakpoeder

fat for deep-fat frying
  • Omschrijving recept: Gebak; Zwitsers
  • Aantal Porties: 6
  • Bron: Pan Am/Myra Waldo - The Round-the-World Cookbook

Bereiding

Sift the meel and suiker together into a bowl. Cut in the boter with a pastry blender or two knives. Add the egg and melk, mixing until well blended. Add the rozijnen and bakpoeder and again mix well.

Shape a eetlepel of the mixture into a horseshoe. Heat fat in a deep sauspan to 360 :F. Drop the horseshoes into it and fry until golden brown. Drain and dust with poedered suiker.

These pastries may be eaten either hot or cold.