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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Peruvian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a boiler, bring chancaca, water, orange rind and cloves to boil. Simmer for 40 minutes until mixture forms a soft ball when dropped in cold water or reaches 238° F (113° C) on a candy thermometer. Cool. | 2. While the syrup is cooking, preheat oven to 350°F. | 3. In a large bowl, mix salt into flour. | 4. Cut butter into the dry ingredients with a pastry blender. | 5. Add egg yolks and aniseed water. Knead dough until soft. | 6. Take small portions of dough and roll, on a ligtly floured surface, into sticks about 1/2 x 9 inches. | 7. Transfer sticks to a greased baking sheet, placing them 1 inch apart. | 8. Bake for 25 minutes or until lightly golden. Cool. | 9. Place sticks on a serving dish, one beside the other, in one layer. Pour cold syrup on top. Place a second layer of sticks crosswise and pour syrup. Repeat a third layer and cover with the rest of syrup. | 10. Decorate with sprinkles or dragees if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	5	cups		-	-	-	-
salt	1	teaspoon		-	-	-	-
butter	1	cup		1368.0	62.856	42.744	115.2
egg yolk	3			164.22	1.8309	8.0886	13.5354
anise water	5	tablespoons		-	-	-	-
dark brown sugar	1			-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
orange	1/4			0.4406	0.1102	0.0088	0.0011
clove	6	cloves		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.