Instructions

1. Mix the flour and baking soda together, then rub in the butter with your fingertips until well combined.
2. Make a well in the center of the our mixture and pour in the egg, egg yolk, sugar, vinegar, sour cream, vodka, and salt, then mix well into a firm pastry dough.
3. Flour your work surface really well and divide the dough into 2 pieces. Roll one piece of dough out as thinly as you can. Slice the dough into 1½-inch (4-cm) strips and then diagonally across so that you end up with 20 diamonds. Make a 1¼-inch (3-cm) slash in the center of each diamond and pull one of the ends through the slash. Repeat with the second piece of dough.
4. Heat the sunflower oil in a medium saucepan until very hot – be very careful with hot oil, placing it at the back of the stove top if you have kids or crazy pets. Line a large plate with some paper towels.
5. Drop the diamonds in carefully and fry them briefly until they oat to the surface. Lift them out with a slotted spoon and drain them on the paper towels.
6. Mix the confectioners’ sugar with the cardamom and sprinkle over the pastries. I also like to treat these as nicely as I treat churros, dipping them into dulce de leche or chocolate sauce before devouring.