Khruchiki [0000732]

Ingredients:

1 1/2 cups gluten-free all-purpose flour
1/4 cup granulated sugar
Pinch of salt
2 large eggs
2 tablespoons unsalted butter, melted
2 tablespoons sour cream
1 teaspoon vanilla extract
Vegetable oil, for frying
Powdered sugar, for dusting

Instructions:

Prepare the Dough:

In a mixing bowl, combine the gluten-free all-purpose flour, granulated sugar, and a pinch of salt.

Add Wet Ingredients:

Beat the eggs in a separate bowl and then add them to the dry mixture.

Add the melted unsalted butter, sour cream, and vanilla extract to the bowl.

Knead the Dough:

Mix the ingredients until a soft dough forms. You can use your hands to knead the dough gently until it comes together.

Roll Out the Dough:

On a floured surface, roll out the dough to a thickness of about 1/8 inch.

Cut Strips:

Use a sharp knife or a fluted pastry wheel to cut the rolled-out dough into strips, about 1 inch wide and 6-8 inches long.

Shape the Khruchiki:

Make a small slit in the center of each strip. Gently pull one end of the strip through the slit to create a twisted loop.

Fry the Khruchiki:

In a deep skillet or pot, heat vegetable oil for frying to about 350°F (175°C).

Carefully place a few khruchiki at a time into the hot oil. Fry them until they are golden brown and crisp, turning them to ensure even cooking.

Use a slotted spoon to remove the fried khruchiki and place them on a paper towel-lined plate to drain excess oil.

Dust with Powdered Sugar:

Once the khruchiki have cooled slightly, dust them generously with powdered sugar. The sugar will adhere to the cookies, creating a sweet and delicate finish.

Serve and Enjoy:

Enjoy these Gluten-Free Khruchiki, a delightful Russian treat, with their crisp and flaky texture and touch of sweetness.

Feel free to add a hint of citrus zest to the dough for extra flavor. This recipe captures the essence of traditional khruchiki while being gluten-free and delicious.