6 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
2 teaspoons ground cinnamon
1 cup butter, chilled and diced
1 cup brown sugar
1 egg
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1/2 cup white sugar for coating
Preheat oven to 400 degrees F (200 degrees C). To Make Dough: In a medium bowl, stir together the flour, baking powder, and salt. Cut in butter until crumbly and mix in brown sugar, egg, and lemon juice; mix until dough forms. On a lightly floured surface, measure 1/4 inch from the bottom of a greased bowl or sheet, scoop flour mixture into a 9x13 inch rectangle.
Divide dough into three parts, and cut each part into 4 equal pieces. Starting with the long end, roll balls out to 1/2 inch in width. Wrap each ball portion in cling wrap until bottom of bowl, rolling and tugging loosely. Transfer to a small bowl, and sprinkle petals evenly over dough. Wrap each piece of dough in waxed paper, and refrigerate for 2 hours.
Heat propane or butane or shortening in shallow dish or liquid for frying, until golden brown. Fry up to 3 pieces of shortening at a time, until golden brown on one side and sponge-like on the other. Remove from pan, and keep warm on wire rack.
Heat the brown sugar, egg yolk, and cinnamon in a small, heat-proof, nonporous skillet over medium heat. Stir until dough is white and has stiff, but not browned, sides. Return dough to skillet, and stir until smooth and golden-coloured. Slice more open pastry into smaller portions, and stir in butter and remaining 1/4 of the cinnamon. Spoon the hot thins onto the hot oil side of each cookie sheet, seal, and place one cookie down on the waxed paper for better visibility.