2 c. unsifted flour
2 tsp. double acting baking powder
1/2 tsp. salt
2 eggs
8 tbsp. cooled melted butter
Vegetable oil (for deep frying)
2 c. pure cane syrup mixed with 2/3 c. dark molasses
1 c. coarsely chopped nuts

Combine flour, baking powder and salt. Sift together. Set aside. In deep bowl beat eggs with wire whisk to a froth. Add butter while beating. Stir in flour mixture 1/2 cup at a time. Divide the dough into 16 equal portions and shape each portion into 1 inch balls. On lightly floured surface, roll each ball into a paper thin round about 8 inches in diameter. Pour vegetables oil to a depth of about 1 1/2 inches into a heavy 10 x 2 inch skillet. Heat oil to 350 degrees. Slide a round of dough into skillet. As soon as dough rises to surface of oil, pierce center with a long handle fork. Rotate the fork clock-wise flattening the tines against the dough to simultaneously twist the center of the round and fold the far side over on itself.