for each egg use:
1 tablespoon plain flour
1 tablespoon castor sugar
1 tablespoon olive oil
1 tablespoon liqueur of your choice
Honey
Extra olive oil

Mix all the ingredients together (except the honey and extra olive oil) until you have a smooth pastry. Form little balls, each the size of a walnut.

Heat the oil and fry the pastry balls until golden brown. Remove and drain well on paper towels.

Prepare an oiled, heat-resistant working surface. In a saucepan, heat enough honey to coat the balls. Put the fried balls into the hot honey and stir carefully until all the balls are covered. Then pour the whole mass onto the oiled surface. Spread the mass so that the balls are tight against each other and they are not on top of each other.

With an oiled knife, cut into sticks about 30-mm wide and 60 to 80mm long. As you cut, transfer each stick onto another oiled surface, leaving space between the sticks so that they do not stick to each other, and leave until the sticks are cold and hard.