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1. Combine the flour, baking powder and salt, and sift them into a deep bowl. Add the shortening bits, then, with your fingers, rub the flour and fat together until the mixture resembles flakes of coarse meal.
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2. Pour in the lukewarm water all at once and toss the dough together until it can be gathered into a compact ball.
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3. On a lightly floured surface, knead the dough by pushing it down with the heels of your hands, pressing it forward and folding it back on itself.
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4. Knead for about 5 minutes, until the dough is smooth, shiny and elastic, then gather it into a ball, drape a kitchen towel over the top, and let the dough rest for about 15 minutes.
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5. Meanwhile, pour vegetable oil into a deep fryer or large heavy saucepan to a depth of about 3 inches and heat the oil until it reaches a temperature of 400 on a deep-frying thermometer.
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6. To make the wedge-shaped sopaipillas shown below, divide the dough in half and roll out each portion into a circle about 8 inches in diameter and 1/8 inch thick.
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7. With a pastry wheel or sharp knife, cut each circle into four equal wedges. To make square sopaipillas, roll out the dough into a rectangle about 12 inches long, 9 inches wide and 1/8 inch thick and cut the rectangle into 3-inch squares.
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8. Two or three at a time, deep-fry the sopaipillas for about 3 minutes, turning them frequently with a slotted spoon. As they fry, the sopaipillas will puff up and brown. When they are crisp and golden on both sides, transfer them to paper towels to drain while you deep-fry the rest.
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9. Serve the sopaipillas warm or at room temperature, accompanied with butter and honey.
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