Ingredients for servings:

almidon yuca

1 3/4 cups

Sweet cassava starch

azucar blanca

1/3 cup

Sugar

panela rallada

1/4 cup

Grated panela

baking powder

1 teaspoon

Baking powder

sal

1/8 teaspoon

Salt

huevo

1

Egg

aguardiente

2 tablespoons

Aguardiente or aniseed liqueur

manteca cerdo

4 tablespoons

Lard, shortening, or butter, plus extra for greasing the baking sheet

  1. 1 3/4 cups sweet cassava starch

  2. 1/3 cup sugar

  3. 1/4 cup grated panela

  4. 1 teaspoon baking powder

  5. 1/8 teaspoon salt

  6. 1 egg

  7. 2 tablespoons Aguardiente or aniseed liqueur

  8. 4 tablespoons lard, shortening, or butter, plus extra for greasing the baking sheet


Instructions:

  1. Preheat the oven to 375º F. Place the starch, sugar, panela, baking powder, and salt in the food processor and mix for 10 seconds. Add the egg, Aguardiente, and the fat of your choice, and process for 2 minutes.


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  2. Remove the dough from the processor and place on a work surface sprinkled with starch or flour. The dough will look very shiny; if you have trouble rolling it, add 1 tablespoon more starch and mix by hand.


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  3. Turn 2 or 3 times until you have formed a log. Cut into 4 pieces and roll each one into a log 1 inch wide by 10 inches long. Cut into 1-inch squares and mark each cookie with a fork pressing horizontally.


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  4. Butter a baking sheet and place the cookies on it. Bake for 15 minutes. The cookies will look pale on top and lightly golden on the bottom.


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  5. Let cool. Serve or store in airtight tins.






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If you make this recipe, snap a pic and hashtag it #CookingwithPachi We love to see your creations on Instagram, PinterestTwitter!

Hi, I'm Chef Pachi

Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition

...& the Science of Food

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