With these doses are approximately 70 frappe
500 gr. gluten free flour
70 gr. butter
3 eggs plus 1 egg yolk
1 pinch of salt
80 gr. sugar
Baking powder 6 g.
1 sachet of vanilla
5 tablespoons rum or other liquor
Wildflower honey for dressing
Oil for frying
work the flour with eggs, put a pinch of salt, sugar, baking powder, vanilla and butter at room temperature. Begin to work the dough and add the liqueur .Knead the mixture well until mixture is smooth and compact. Let stand one hour. Roll out the dough into a sheet as thin as possible (unfortunately with gluten free flour is not thin). Cut into strips, approximately 3 cm wide and 10 cm long. Heat the oil in a large skillet and fry frappe until golden brown . Dry the frappe and season with preheated honey .
Domani le voglio provare. L’unica cosa che mi sembra strana è il burro. Che dici amica mia ?
le nonne cii mettevano lo strutto per renderle friabilli, ma io ho modificato perchè lo strutto mi sembra eccessivo!
aaaaaaaaaahhhhhhhhhhhh !!! Capito !!!