These sweet crispy biscuits are usually called chiacchiere or sprelle which means ‘chatter’ or ‘gossip’ – they are a traditional fried Italian biscuit made for Carnevale.
MIX together your flour, butter, eggs,vanilla & salt using the dough hook of your mixer - it should form a soft dough.
ADD a splash of milk if needed.
COVER with cling film and leave to rest for about 1 hour at room temperature.
ROLL out the dough a little at a time to about 0.5 cm thick.
CUT into long ribbons, about 2 cm wide, or any shape you like, and tie into loose knots
MELT your lard (or preferred oil) in a large saucepan over a medium heat.
FRY in batches for 3 to 4 min until golden brown
TRANSFER using a slotted spoon, to some kitchen paper.
DUST with icing sugar
These keep for several weeks in an air tight container.