Atsyomo(Twisted Cakes; African)

• 1 egg
• 2 Tbsp. sugar
• 1/4 tsp. grated nutmeg
• 1/4 tsp. anise seed
• 1 c. flour
• 1/2 tsp. salt
• 1/4 tsp. baking powder
• 1/2 Tbsp. melted margarine
• 1/4 c. milk
• salad oil (for deep frying)

1. Beat the egg in a deep bowl.
2. Add the sugar, nutmeg and anise seed.
3. Beat well.
4. Sift the flour, salt and baking powder.
5. Knead well, adding more flour if the dough is too sticky.
6. Roll out on a floured board with a floured rolling pin, to slightly less than 1/4-inch thickness.
7. Cut into 1-inch strips, then cut on an angle, making diamond shapes.
8. Cut a slit in each and pull a corner through.
9. Or use the unslit diamond shape.
10. Fry in deep hot oil until golden brown.
11. Drain on absorbent paper.
12. Roll in sugar. (Makes 6 dozen cakes.)

egg, sugar, nutmeg, anise seed, flour, salt, baking powder, margarine, milk, salad oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=322278 (may not work)