1 In a bowl, sift together the flour, baking powder and salt. Stir in the egg yolks, cream and rum and knead until smooth and firm. Place on a floured surface, roll out thinly and with a fluted pastry wheel, cut into 2 x12 cm (approximately 3/4 x 5-inch) strips.
3 Heat the clarified butter in a large pan to 170°C (approximately 350°F) and working in batches, fry the strips until golden brown, 2-3 minutes. Drain on paper towels and serve dusted with powdered sugar.