Sopapillas

In one bowl combine the flour, baking powder, salt, vegetable shortening and honey.

Add the warm water and stir until everything is incorporated and no streaks of shortening remain; the warm water melts the shortening.

Cover and rest 20 minutes so the gluten relaxes and the dough will roll out without shrinking back.

Toward the end of the rest, heat an inch and a half of oil in a Dutch oven over medium heat to 375F; too hot burns the outside and leaves the inside raw, too cold lets the oil seep in.

Lightly flour the mat and rolling pin and roll the dough into a 12 by 18 inch rectangle about a quarter inch thick.

Cut into roughly three-inch squares with a pizza cutter.

Lower into the oil carefully, using a bench scraper if wanted so they do not splash or stretch; fry in batches of four to five, one to two minutes per side, holding them under with a spider if they do not puff.

Drain briefly, then roll the hot sopapillas in cinnamon sugar and/or drizzle with honey.