Ingredients serve 16

150gr blanched almonds roasted and roughly ground

150gr granulated sugar

800gr semolina

Two and one forth black treckle

 1 orange zezt  only

1 lemon zezt only

3 tangerines zezt only

400gr canied peel finely chopped

 12 whole cloves

1 cinnamon stick

1 cup water

 One and one half caocao  opitional

 For the pastry

 115gr margarine

 ¾ large tin evaporated milk and some cold water if necessary

1.2kg plain flour

400gr granulated milk

 1 tsp vanilla

 2 tots anisette

Boil the water and add the cloves and cinnamon. 

Allow to infuse a few tins then discard the spices and keep the water aside.

Put treacle on low fire with sugar with the infuse water . when sugar is melted mix all the other ingredients, exept the semolina . stir well then add the semolina gradually stairring all the time . (approx. 10 minutes).

Remove from heat and allow to set in a cool place for 48 hours before using

To make the pastry sift flour into a large mixing bowl , chop up margarine and add the flour , blend till the mixture resembles breadcrumbs .

Add the sugar and blend in then add all the other liquids mixing all the time till dough comes together (adding some cold water if necessary). The dough should be firm but pliable. Set aside to rest for an hour or so before using

 When ready to make the rings , roll out some pastry on a work surface sprinkled with lots of flour to measure a rectangle aprox30cm long by 10cm wide v. take a generous dessertspoon of your fillinng and shape into a long sausage on a surface sprinkled with semolina and lay this in the middle of the pastry rectangle leaving about 2cm at each empty end . Dampen the edges and fold the pastry over to enclase the filling . carefully ease the sausage to form a ring and putting one end inside the other , seal the whole ring . 

With a sharp knife or razor , splash the top of the pastry ring into 6 places lifting these opening so that the filling shows through

Put the prepared rings on an oven tray sprinkled with semolina or lined with a silicone sheet and bake in a preheated oven at 190 degrees celcius for 25 minutes or until the pastry is barely coloured . Repeat this process until the pastry and filling has used up . Once cooked , allow honey rings to cool and then store it airtight containers until ready to eat

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