Campechanas

Step 1: Mix 1 ⅛ lb strong white bread flour, ¼ oz fast-action dried yeast, 1 ¾ oz caster sugar and 1 tsp salt. Add 1 ¼ cups lukewarm water and 1 ⅜ oz vegetable shortening and knead for 10 minutes, until smooth and elastic. Cover and leave for 1 hour, until doubled.

Step 2: Beat 5 ½ oz vegetable shortening with 2 ⅝ oz plain flour into a smooth, spreadable paste.

Step 3: Knock back the dough and roll it on a lightly oiled worktop into a very thin rectangle, about 40 × 60 cm, as thin as you can without tearing.

Step 4: Spread the paste evenly over the whole sheet. Starting from a long side, roll it up into a tight log, stretching it slightly as you go.

Step 5: Wrap the log and rest it in the fridge for 30 minutes, so the layers firm up.

Step 6: Heat the oven to 425°F (400°F fan) and line three baking trays. Cut the log into 16 slices about 3 cm thick.

Step 7: Lay each slice cut side up and roll it out into a thin oval, about 15 × 9 cm, so the swirl spreads into layers.

Step 8: Lay the ovals on the trays, brush them with 3 tbsp water, and sprinkle thickly with 5 ½ oz granulated sugar, pressing it on firmly. Leave for 30 minutes, until slightly puffy.

Step 9: Bake one tray at a time for 15–18 minutes, until the sugar has melted into a glossy amber glaze and the edges are crisp and golden.

Step 10: Lift onto a rack straight away and cool; they crisp up as they cool. Keep in a tin for 3 days.