Time for another classic family recipe. I grew up standing next to the stove, watching as my Nana fiddled with the oil temperature, batter, and irons, all to make me a perfect heaping plate of these Swedish cookies. The recipe is simple, and once you get the hang of the technique, they’re quick to make. All you need is a pot of hot oil, a batch of batter, and the irons (I ordered mine on Amazon, but I may look for an older second hand set online made out of longer-lasting materials, as I’m not too keen on the plastic parts on my set).
2 tsp sugar
1 cup milk
1 cup sifted flour
1/4 tsp salt
1 tbsp vanilla extract
In a bowl, beat eggs slightly with milk and sugar. Sift together flour and salt, and stir into liquids to make a smooth batter. Add the vanilla.
Heat 2-3 inches of oil in a deep pan on the stove (I used a skillet) to 325 degrees Fahrenheit. I didn’t have a thermometer, so I set the stove just a tick above medium heat, and monitored how the batter fried in the oil, making adjustments as necessary. Dip the iron into the oil, then dab off excess oil before dipping it into the batter.
Once the iron is coated, dip it into the hot oil, and hold for up to 20-30 seconds, or until the batter starts to fry to a medium golden brown.
Remove the iron from the hot oil, and use a fork to pull the fried cookie off the iron. Repeat until all the batter is used up, which makes about 40-50 cookies. Add oil and adjust temperature as needed.
Arrange on a platter, and sift icing sugar [powdered sugar, for Americans] over the cookies.