Kastanets

Method

Cream together butter and caster sugar until light and fluffy, then beat in eggs one at a time followed by the soured cream. In a separate bowl, sift together flour, baking powder and salt, then fold into the wet ingredients to form a soft dough. Chill the dough for 30 minutes, then roll out to 5mm thickness and cut into small oval or diamond shapes using a knife or pastry cutter. Heat oil to 170°C in a deep pan and carefully fry the pastries in batches for 2-3 minutes each side until golden brown and puffed. Drain on kitchen paper whilst still warm, then dust generously with icing sugar before serving.