Merveilles, chin-chin, atchomon (gluten-free version)
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| Serves | 4-6 |
| Prep time | 1 hour |
| Cook time | 1 hour |
| Total time | 2 hours |
| Dietary | Gluten Free |
| Meal type | Snack |
Ingredients
- 4 and ¾ cups of gluten free all purpose flour
- 1 and ¾ teaspoon xanthan gum
- 1 and ¾ cup granulated sugar
- 1 cup water
- 1 egg
- 1 tablespoon oil
- 1 tablespoon margarine
- ⅛ teaspoon salt
- 3 teaspoons pure vanilla extract
- Frying oil
- Remark: these quantities might be different if using ordinary flour rather than a gluten free mix
Directions
| 1. | Pour all dry ingredients in a mixing bowl |
| 2. | Add the wet ingredients and knead until you obtain a supple dough |
| 3. | Roll out the dough so that it has a thickness of about o.5 cm |
| 4. | Cut the “flattened” dough into pieces of approximately 0.5 cm by 0.5 cm |
| 5. | Fry the Merveilles in hot oil until they have a golden color but are not too dark |
| 6. | After removing the Merveilles from the frying pan, let them cool on absorbing paper. Note that when Merveilles are hot or warm just after frying, they are crunchy on the outside and soft on the inside. However Merveilles are meant to be eaten when they have reached room temperature and they are crunchy both on the outside and the inside. |
