- 750g (26.25 oz) white flour
- 150 g (4 ½ oz) caster sugar plus the one to garnish
- 90 g (3.15 oz) veggie margarine, melted
- 1 cup and ¼ soy milk
- ½ small coffee cup sambuca liquor
- 1 g (0.04 oz) powdered vanilla
- A pinch of salt
- Oil to fry
Place the flour on a clean surface. Make a well in the center and add the sugar, the pinch of salt, the powdered vanilla, the melted margarine and the soy milk. Mix with a fork and bring in the flour. Use the fork until you have a dough you can work with your hands. The dough should be silky and elastic. Add some soy milk if necessary.
Roll up the dough on a floured surfaced using a (floured) rolling pin. Remember: the resulting sheet of dough must be thin! Cut it into small rectangles and rhombs. Fry the frappe until golden brown.
Sprinkle with sugar as soon as they are cooked.
As many of Italian classic sweets, this one too is prepared exclusively during Mardi Gras time, but probably ins the years 2000’s there are not that many families still doing it at home. Pastry shops at Mardi Gras time literally erupt frappe and castagnole.