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2 1/4 cups flour |
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sift |
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Mix, stirring with a fork, to form a neat ball. Knead until smooth. Rest 15 minutes, covered in plastic. |
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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. |
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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. |
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