Slowly heat enough oil for deep-frying in a large, deep saucepan to 180C, or until a cube of bread dropped into oil turns golden in about 15 seconds. While the oil is heating, make the dough.

Combine the flour and salt in a large bowl then rub in the butter until the mixture resembles breadcrumbs. Add the milk and, working quickly, stir with a flat-bladed knife until a coarse, firm dough forms; you may need to add a little more milk if necessary.

Turn dough out onto a well-floured surface and knead briefly then roll out into a rectangle roughly 36 x 24cm. Cut the dough into squares about 6.5 x 6.5cm. Cook the squares, in about 4 batches, in hot oil for 5 minutes, turning once, or until slightly puffed, deep golden and cooked in the middle. Drain well on kitchen paper then serve warm, with icing sugar and golden syrup.

Makes 20