These ‘Muscovado Coated Fried Biscuits’ are called ‘Karintō’ (かりんとう) in Japan. When I was a young child, it was my absolute favourite treat. I like the ones coated with Muscovado, but they can be coated with Brown Sugar. These biscuits are supposed to be chunky where I grew up, but there are thin ones in other regions. Today I made them for the first time in many years. The biscuits made me nostalgic.
Makes
24 Pieces
Ingredients
1/2 cup Self-Raising Flour
1 tablespoon Caster Sugar
1 pinch Salt
2 tablespoons Water
1 tablespoon Vegetable Oil *I used Canola Oil
Oil for frying
Sugar Coating
1/4 cup Muscovado OR Dark Brown Sugar *firmly packed
1 tablespoon Water
Method
Combine Self-Raising Flour, Sugar and Salt in a bowl. Add Water and Oil, and knead well to form a stiff dough. *Note: Add extra Flour if required.On a lightly floured surface, roll out the dough to 8mm thick. Then cut into sticks 8mm in width and 5cm in length. *Alternatively, divide the dough into 24 portions and roll them into thin sticks.Deep-fry or shallow-fry in the Oil around 160℃ to 170℃, turning occasionally, for 3 to 4 minutes or until nicely browned. Transfer the biscuits to a rack or paper towel.Place a sheet of baking paper on a large plate or a baking tray.Heat Muscovado (OR Dark Brown Sugar) and Water in a saucepan over a low heat, stirring. When Muscovado has melted and started making bubbles, remove from heat. Add the biscuits and mix well to make all biscuits coated with Muscovado.Spread the biscuits on the prepared baking sheet, separate them from each other, and let them cool.
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