| 2 1/4 cups flour |
|
sift |
Mix, stirring with a fork, to form a neat ball. Knead until smooth. Rest 15 minutes, covered in plastic. |
Divide into 12 pieces, roll each to 50cm. Cut into 5mm pieces. Cover dough while not in use. Deep fry pieces at 190ºC until golden brown. |
Mix balls, almonds and peel. Coat thoroughly with honey. Leave to cool 10 minutes. Shape into a wreath with slightly wet hands. Garnish with glacé fruit. |