Mini Pets de Nonne with Mango Coconut White Chocolate Jam

Ingredients

• 50g butter
• 40g sugar
• 250ml water
• 1 pinch of salt
• 150g flour
• 3 eggs
• Oil for frying
• Sugar and ground cinnamon for coating
• Mango Coconut White Chocolate jam or Pineapple Coconut Lime jam (to serve)

Instructions

1. In a saucepan, add the butter, sugar, pinch of salt, and water.

2. Heat until boiling, then add the flour and cook over low heat. Once the dough pulls away from the sides of the pan, remove it from the heat.

3. In a bowl, add the eggs one at a time. You should get a smooth, even mixture.

4. Transfer the dough to a piping bag. Heat the oil. Once hot, pipe small balls of dough directly into the hot oil (cut them off using scissors).

5. Once your pets de nonne are golden, toss them in the sugar and cinnamon mixture.

6. Enjoy with our Mango Coconut White Chocolate jam or our Pineapple Coconut Lime jam for extra indulgence.