Flake or pestiño

The flake is a sweet Christmas or Easter, typical of Andalusia and other southern areas of the Iberian Peninsula, made with dough, fried in olive oil and honey passed.

ingredients:

- 100 ml of olive oil.
- 100 ml dry white wine.
- 15 gr of anise.
- 300 gr of flour.
- 250 grams of honey.
- Olive oil for frying.

Preparation:

- In a skillet heat up to 100 ml of oil, when hot add the anise to it, we remove the pan from the heat and let cool to room temperature.

- In a large bowl put the 300 grams of flour, make a hole in the middle of this and pour the oil (which before had warmed) and white wine and knead until dough is apparent from the fingers and walls bowl. Spend the dough to a floured board, cover with a cloth and let stand for 1 hour .

- Spread the dough with a rolling pin, when the dough has the thickness of a coin, cut with a knife or pastry cutter strips 5 cm long x 3 cm wide.

- Spend the strips of dough to a floured board and let rest for 30 minutes.

- Heat a pan with plenty of olive oil and fry the flakes until golden brown.

- Once golden pass them by a mixture of honey and water previously heated to fire.

- Let cool, sprinkle some icing sugar on top and serve.