Aberdeen Crulla

** British Measurements **
2 oz Butter; room temperature
2 oz Sugar
7 oz Self-rising flour
1 Egg
Oil for deep frying

Beat the butter and sugar until light and creamy. Beat in the egg. Stir in the flour to make a stiffish dough. Knead until smooth and divide into 6 portions.

Roll each portion to an oblong about 5- to 6-inches long. Cut each portion into three strips almost to the end. Plait the strips and seal the end with a little water.

Deep fry until they are quite golden. Drain excess fat and lay them on kitchen paper. Dust with caster sugar or icing sugar and eat them either hot or cold.

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