Ribbon Biscuits / Ribbon Kueh/ Ribbon cookies/ Kai Tan San
Deep fried pastry cookies popular during Chinese New Year
ribbon kueh
150g plain flour, sifted 
25g margarine 
1/2 tsp bicarbonate of soda 
50g castor sugar 
1 egg 
Put sifted flour, sugar and bicarbonate of soda in a mixing bowl. Rubb in margarine and add egg to combine. Knead into a dough and leave aside to rests for about half an hour. 
Roll out the dough to about 1mm thickness or use a pasta roller. Cut the dough into long 5cm wide strips. Place the two strips together (on on top of the other lengwise) and into strips about 1.5cm width. Make a small cut or slit in the centre of each strip. 
For each pair of small strips, push the top end of the strip into the slit twice to form a twisted ribbon. Do the same for the rest of strips of dough.
Deep-fry the ribbon dough in hot oil until golden brown and crispy. Drain and set aside on absorbent paper then store in an airtight container.

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