Ingredients

- 500g flour

- 70g sugar

- 50g butter

- 25ml of Rhum (or liquor you like)

- 1 teaspoon of vanilla exctract

- 3 eggs + 1 yolk

- 6g of baking powder

- a pinch of salt

- vegetable oil to deep fry (corn oil, sunflower oil)

- powdered sugar to srinkle on top

With this recipe you will make a lot of chiacchiere, be sure to have enough friend to share them with! We brought them to a Bday party of 20 adults and they were definitely enough :-)s

In a standing mixer bowl put: 500g of flour, 6g of baking powder, 70g of sugar, 1 teaspoon of vanilla exctract

50g of butter, 25ml of Rhum (or liquor you like), 3 eggs + 1 yolk

and a pinch of salt. Mix low speed with the mixer until the dough starts to get together (3 to 5 minutes)

Then place the dough on a working surface and knead with your hands for 10 minutes. Form a ball and wrap it in plastic wrap.

Wait 30 minutes before to use the dough, leave it rest at room temperature. Unwrap the dough and cut s small piece. Wrap again the rest of the dough! You don't want your dough to dry :-).

With a pasta machine roll the dough, folding it few times and roll it again for eac size.

We make it really thin, from 1 to 8 sizes we stopped at 6. Leave the sheets on a tray over kitchen cloth. Once you have some of them start to cut them (We used a fluted cut wheel, but you can use also a regular knife). We cut also the borders. You can knead the dough you cut a second time to make new chiacchiere.

Cut them in rectangular 10x8cm (more or less, even smaller, they will bicome bigger when you fry them) and make two cuts in the center like in the pictures. Open them with your fingers.

Leave the chiacchiere on a tray over kitchen cloth. Once you have your chiacchiere done heat the oil and prepare a tray with some paper towels. (you don't want your chicchiere to dry, so if you are alone, you migh want to do half of the dough, fry it and then do the second half).

The oil doesn't have to be to hot, in some website we found around 180°C (350F), but we didn't have a termometer so we started to heat the oil and we fried small pieces of dough to check if it was hot enough. If they start to get bownish in few seconds, the oil is too hot. Just put the heat lower (you can also take out the pot from the heat some time) and try later. The dough should blow up in the second you put it in the oil.

Small balls will form on the chiacchiere, the bigger the merrier. Quickly flip the chiacchiere and let them cook on the other side. The color you want is the one showed in the picture, not darker! The chiacchiere need 4 to 5 second each side to be ready. Let them rest on a paper towel to dry the extra oil.

With this recipe you will make tons of chiacchiere, be sure to have enough friends to share them with :-) Serve them cold sprinkled with powder sugar.