Aberdeen Crulla and chocolate whisky dipping sauce

Ingredients

• 50g/2oz butter
• 50g/2oz caster sugar
• 1 egg
• 225g/8oz self raising flour
• ¼ teaspoon salt
• ½ teaspoon ground ginger
• 1tablespoon buttermilk or Greek yogurt
• Oil for frying
• Icing sugar to dust
• WHISKY AND CHOCOLATE DIPPING SAUCE
• 200g/7oz dark chocolate (70% cocoa solids)
• 90g/3oz milk chocolate
• 2 tablespoons golden syrup
• 250ml/8fl oz double cream
• 1 tablespoon whisky

Instructions

• Cream the butter and sugar till lightweight and downlike. Beat the egg and add a touch at a time.

• Sift the flour, salt and ginger into the mixture and mix. Add the milk or Greek yoghourt to form a reasonably stiff dough.

• Pull the dough into items and roll into long factor strings concerning the scale and length of a pencil.

• Take three of those items and pinch along the highest then plait/braid the three strands along. Pinch the tip along to prevent it unravelling. do that with all the dough. this can be a good job for youngsters to assist with.

• Heat the oil (use one thing tasteless like oil for this) in an exceedingly deep pan and thoroughly drop by the crulla a pair of at a time. Fry for 2-3 minutes either side until golden.

• take away with slotted spoon and dry on room paper. dirt with a touch powdered sugar to serve.

DIPPING SAUCE

• heat everything (apart from the whisky) in microwave or in an exceedingly little pot on the stove, till it's all liquefied and mixed along, stir within the strong drink.

• Serve in an exceedingly little entremots and simply remove items of Crulla and dip them into that sweet goodness, yum American state yum!