The catalina is a traditional cookie in Venezuela, very soft texture, with a very particular smell and flavor thanks to the combination of papelon with wheat flour.
- 1 .5 Kg Wheat flour
- 1 Kg Panela / Chancaca / Papelon
- 1 egg
- 1 a pinch of baking
- 1 a pinch of cinnamon
- 1 a pinch of anise
- 2 cups of water
Preparation
melt the panela in the two cups of water and add the anise
Panela
anise
Panela
After melting the panela, you have to strain it to remove the anise and some impurity from the mixture.
Let it stand until the mixture is at room temperature.
Then add the cinnamon, and the egg.
then add the wheat flour, the baking soda, and start mixing.
make the kneading, form the slabs and place them on a tray (you have to oil the tray and add wheat flour)
Take them to the oven for approximately 20 minutes
take them out of the oven
I hope you liked my recipe for catalinas.
Greetings and thanks for reading me.