grated zest of 1/2 orange
1/3 cup olive oil
2 tbsp dry white wine
2 tbsp sweet white wine
1/2 tsp ground aniseed
1 tsp ground cinnamon
1 1/2 tbsp strained orange juice
220g plain flour
vegetable oil for frying
Combine the orange zest with the oil in a small pan. Heat for three minutes or until the zest has darkened. Strain, reserving the oil. Discard the zest. Allow oil to cool a little.
Combine oil with the wines, spices and orange juice.
Place the flour in a food processor, holding back a few spoonfuls. With motor running, add the liquid mixture. The dough will be softish. If it is too soft to handle, add the extra flour. Turn on to a workbench and knead for 1-2 minutes until smooth and elastic. Cover and rest at room temperature for 30 minutes.
Roll out the dough very thinly (a hand-cranked pasta machine is ideal), dusting with a little extra flour if necessary. Cut with a knife or a pizza cutter into strips, squares or rectangles.
Deep-fry biscuits, a few at a time, in clean vegetable oil that is at least 3cm deep and heated to 170C. The biscuits will quickly puff and blister and will need to be turned. Drain using a slotted spoon and place on a plate lined with plenty of absorbent paper. Dredge with sifted icing sugar and cinnamon or flick with warmed honey.
Makes At least 25