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Scottish Crullas

15 3/8 ounces flour
1 teaspoon bicarbonate of soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 pinch nutmeg or ginger, optional
4 ounces butter
3 1/2 ounces sugar
4 eggs
1/4 pint buttermilk or sour milk
deep oil for frying

Cream butter and sugar. Add eggs, flour, soda, nutmeg or ginger if
used, cream of tartar, salt. Add buttermilk slowly, mix in enough
to create a firm dough. Roll into long strips on floured board.
Cut into 1-inch ribbons, leave tops together. Plait ribbons, damping
ends so they stick. Heat oil very hot, 365 F (186 C), fry until
golden brown. Drain on absorbent paper, sprinkle with fine sugar.
Makes about 24 crullas.

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