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. ---------------------------------------------------------------------------
Nutrition
Ingredients
