3 c  Plain flour

      2    Eggs

    1/4 c  Melted butter

    1/2 c  Sugar

      3 tb Rum

      3 tb Water

     10    Cardamon pods pounded seeds

           Removed and pounded again
           Vegetable oil for frying
           Icing sugar to dust
  Sift the flour into a bowl and make a well in the centre.  Break the eggs
  in the centre and beat lightly with a fork.  Add the remaining ingredients,
  except the oil and icing sugar, and gradually incorporate them into the
  flour.  Knead to form a smooth dough, wrap in plastic wrap and refrigerate
  for 1 hour. Roll out the dough on a lightly floured surface to form a thin
  even sheet and cut into the desired shapes. Quickly deep fry the pastries
  in hot veg oil until pale and crisp.  Do not allow to brown.  Set aside to
  drain and cool on paper towels.  Dredge the pastries in icing sugar and
  store in a covered container until ready to serve. Typed for you by Sherree
  Johansson.