A purely "Lyonnais" delicious delicacy, invented by grandmothers during the last century.
They were made during the Lenten period, Ash Wednesday to Palm Sunday, as a sweet treat, without offending
the church's doctrine.
Melt butter and add sugar.
Beat with electric mixer for 5 minutes.
Add salt, lemon zest, eggs and Rhum.
Mix well.
Add Flour and blend well with spatula until the dough forms into a ball.
Cover with a dish cloth for 3 hours.
Roll dough out until quite thin, 1/4 ".
Cut into rectangles (2 inches by one inch).
Dip into hot oil until the dough puffs up.
Place on paper towel to let oil drain.
Sprinkle with confectioners sugar.
