1 cup plain flour
2 teaspoons baking powder
225 g sugar
175 g honey
1 cup water
Oil for deep-frying
Sift the plain flour and baking powder,
mixing onto a pastry board. Make a hole in the center of the mixed
flour, add the eggs and blend well. Knead the dough thoroughly until it
is smooth. Use a rolling pin to roll the dough to make a big pancake of
3 mm thick. Cut to 5 cm long thin strips. Flour the strips to ensure
that they do not stick together.
Heat up a deep frying pan with the oil and
deep-fry the thin strips in small batches for about 45 seconds or until
they turn light golden. Remove, drain and place on absorbent paper. Mix
the sugar, honey and water in a saucepan. Bring to boil over high heat.
Simmer and stir until the mixture thickens like a sugar syrup.
Add the thin strips and mix thoroughly
until each strip is well coated with the syrup. Turn it out into a
pre-greased cake tin and press to form a big piece. Cut into squares
with a sharp knife when cool.