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Ingredients:

500 g Wheat flour

1/2 teaspoon deer salt

1 teaspoon ground cardamom

125 g butter

3 eggs

3 tablespoons Milk

175 g Sugar

500 g Palmine

Course of action:

Sift flour, venison salt and cardamom into a bowl.

Add butter in small lumps.

Knead eggs, milk and sugar into the dough.

Refrigerate the dough for half an hour

In a deep pan, over medium heat, melt the palmine

Roll out the dough to a height of approx. 1/2 cm.

Cut out the small pieces with a spur (knife can also be easily used) and twist them. Google possibly how to do.

Carefully place the first patty into the hot fat, the patty should quickly rise to the surface. If they remain on the bottom, the fat is not hot enough.

Cook them until golden.

Pick up the little ones and place them on some paper towel.

When they are finished and cooled, you can sprinkle with powdered sugar for a little extra.