Fried Honey Cookies (Calabria)

Desserts

Ingredients

All purpose flour - 4 cups

Dry white wine - 1  cup

Salt - pinch

Granulated sugar - 4 tsps

Oil for deep frying

Honey

Sift the flour on to a pastry board, make a well in the middle and pour in the wine. Add a pinch of salt and the sugar, and work to a dough, adding a little more wine if necessary. Knead vigourously until the dough, ehich should rather be stiff, is smooth. Roll into a ball, wrap in a cloth and leave in a  cool place for 2 hours.

Roll the dough out on a floured pastry board to a thickness of about 1/4 inch. Cut into 4 inch squares. Wrap these round metel tubes or, if tubes are not available, make little sticks of pastry about the thickness of a pencil and 2 1/2 to 3 inches long.

Heat plenty of olive oil for deep-frying and fry the pastries until golden. Take them from the pan with a perforated spoon and drain on paper towels. If using metal tubes, take them out as soon as they are cool enough to handle. Spread the pastries with plenty of warm honey and serve at once.