Ingredients
Method
1.Sift flour and ground cinnamon into a medium bowl; stir in rind, oil and wine to form a soft dough. Knead dough on a floured surface until smooth. Cover with plastic wrap; stand 30 minutes.
2.Divide pastry in half; roll each piece between sheets of baking paper until 5mm (¼ inch) thick. Cut 5cm (2-inch) fluted rounds from pastry; gather any scraps together and re-roll, resting the pastry again for around 10 minutes before you do so.
3.Heat oil in a large saucepan; deep-fry pastries, in batches, until browned lightly. Drain on absorbent paper; dust with sifted icing sugar.
4.Meanwhile, bring honey, cloves, cinnamon stick and star anise to the boil in a small saucepan. Boil, uncovered, 2 minutes. Strain syrup into a small heatproof jug; discard spices. Cool 5 minutes.
5.Transfer pastries to a plate, drizzle with syrup.
We used a sauternes-style dessert wine for this recipe. We used a 5cm (2-inch) fluted round cutter. You could also use a 5cm (2-inch) fluted square cutter or a fluted pastry cutter wheel to cut squares from pastry.
Note
