Chandrios
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- 2 eggs
- 200 grams good-quality flour
- 100 grams manteca de vaca (beef lard)
- salt
- 1 small glass rum
- oil for frying
- sugar
- cinnamon
Instructions
- Beat the two eggs in a bowl. Gradually incorporate the flour, mixing well. Work in the manteca de vaca (beef lard), salt, and rum until the dough is smooth and fine.
- Spread the dough onto a work surface and use a rolling pin to thin it out. Cut it into small squares with a pastry wheel or knife.
- Fry the pieces in very hot oil until golden. Dust them with sugar and cinnamon while still warm.