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Catalinas
These traditional Venezuelan cookies are rich with the deep, molasses-like flavor of papelรณn (unrefined cane sugar) and warmly spiced with cinnamon and cloves. They are dense, slightly chewy, and have a beautiful dark hue.
๐ง ์ฌ๋ฃ
- 200g Papelรณn (or piloncillo/panela)(This is unrefined cane sugar. If unavailable, use dark brown sugar, but the flavor will be slightly different.)
- 1/2 cup Water
- 2 cups (approx. 250g) All-purpose flour(Spoon and level for accurate measurement.)
- 2 tsp Ground cinnamon
- 1/2 tsp Ground cloves
- 50g (approx. 3.5 tbsp) Unsalted butter, softened(Ensure it's softened to room temperature for easy incorporation.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the papelรณn syrup: In a small saucepan, combine the papelรณn and water. Heat over medium heat, stirring occasionally, until the papelรณn is completely dissolved. This should take about 5-7 minutes. Remove from heat and let it cool to lukewarm. The syrup will be quite dark.
โฑ๏ธ 7 minutes - 2
Combine dry ingredients: In a large mixing bowl, whisk together the flour, cinnamon, and cloves. This ensures the spices are evenly distributed.
โฑ๏ธ 2 minutes - 3
Incorporate wet ingredients: Add the softened butter to the dry ingredients. Pour in the cooled papelรณn syrup. Mix everything together with a spoon or spatula until a cohesive dough forms. It will be sticky.
โฑ๏ธ 5 minutes - 4
Shape the cookies: Lightly flour your hands. Take about 1 tablespoon of dough and roll it into a ball. Gently flatten the ball into a disc about 1/2 inch thick and 2 inches in diameter. Place the discs on a baking sheet lined with parchment paper, leaving about 1 inch between them.
โฑ๏ธ 10 minutes - 5
Bake the catalinas: Preheat your oven to 180ยฐC (350ยฐF). Bake for 12-15 minutes, or until the edges of the cookies are firm to the touch and the centers are set. They will not spread much.
โฑ๏ธ 12-15 minutes - 6
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.
โฑ๏ธ 5 minutes (plus cooling time)
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe dark color of these cookies comes from the molasses-like papelรณn.
- โThese cookies are known for their distinct, warm spice profile.
- โA beloved traditional cookie in Venezuela, perfect with coffee or hot chocolate.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add 1/2 teaspoon of ground anise to the dry ingredients for an extra layer of flavor.
- Increase cinnamon to 2.5 tsp and cloves to 3/4 tsp for a more intensely spiced cookie.