THESE HONEY-DRIZZLED PASTRY FLOWERS ARE ENJOYED WITH MORNING COFFEE, BUT ALSO MAKE A VERY IMPRESSIVE DESSERT WHEN SERVED SOUSED WITH A LITTLE PEDRO XIMÉNEZ SHERRY AND A SCOOP OF VANILLA ICE CREAM. THE DOUBLE FLOWER-LIKE MOULDS USED HERE CAN BE FOUND IN SOME SPANISH SHOPS, BUT DEEP 5 CM (2 INCH) BISCUIT (COOKIE) CUTTERS WILL DO THE JOB. THE MOULDS ARE TEMPERED IN SCORCHINGLY HOT OIL, THEN GENTLY SWIRLED IN THE FRAGRANT BATTER, ALLOWED TO DRIP FOR A FEW SECONDS, THEN DROPPED BACK INTO THE BUBBLING OIL. IT TAKES TIME TO MASTER THE ART SO IT MAY TAKE A FEW ATTEMPTS.