Casadielles

Step 1: Rub 2 ⅛ oz butter into 10 ½ oz plain flour and 1 pinch salt with your fingertips, then add 3 ½ tbsp sunflower oil and ½ cup dry white wine and knead for 5 minutes into a smooth, soft dough that no longer sticks. Wrap it and rest it for 30 minutes.

Step 2: Mix 7 oz walnuts, 4 oz caster sugar, 2 tbsp sweet anise liqueur and 2 tbsp water into a thick, damp paste that holds when you press it. If it crumbles, add another teaspoon of water.

Step 3: Roll the dough on a floured surface to about 2 mm thick and cut it into rectangles about 10 × 8 cm. You should get around 16.

Step 4: Shape a tablespoon of filling into a log along the long edge of each rectangle, roll the dough around it, and press the ends and seam firmly with a fork. A common mistake is leaving the ends open: the filling then leaks and burns in the oil.

Step 5: Heat 4 ¼ cups sunflower oil in a deep pan to 350°F, or until a scrap of dough rises and bubbles at once. Fry 3–4 casadielles at a time, turning, until puffed, blistered and deep golden, about 3 minutes.

Step 6: Drain them on kitchen paper for a minute, then roll them in 2 ⅞ oz granulated sugar while still warm so it sticks. Leave to cool completely before storing in an airtight tin for up to 5 days.