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1
Make the Dough
15 Mins
No heat
Cream the 100 g of butter with the 60 g of sugar until pale. Beat in the 3 egg yolks one at a time, then fold in the sifted flour, baking powder and salt, the toasted sesame and the crushed anise. Add the 80 ml of cold water a little at a time until a soft, smooth dough forms.
Stop as soon as the dough comes together — overworking it makes tough sticks.
Done when: Soft, smooth dough that holds together without cracking.
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2
Shape the Sticks
15 Mins
No heat
Roll the dough into pencil-thick ropes, about 1 cm wide, and cut them into sticks the length of your baking tin. Lay them side by side on a lined tray, leaving a small gap between each one.
Keep the sticks the same thickness or they will bake unevenly.
Done when: Even, pencil-thick sticks lying in neat rows.
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3
Bake the Sticks
25 Mins
180°C (350°F)
Bake at 180°C (350°F) for 20-25 minutes, until the sticks are firm and lightly golden at the edges. Leave them in the tray for 5 minutes, then move to a rack.
They should be firm, not soft — soft sticks fall apart in the syrup.
Done when: Firm, lightly golden sticks that snap cleanly when bent.
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4
Cook the Chancaca Syrup
15 Mins
Medium heat, to 110°C (230°F)
Put the grated panela, the 100 g of sugar, the 200 ml of water, the orange peel, cinnamon stick and cloves in a pan. Cook on medium heat, stirring until the panela melts, then boil until the syrup reaches 110°C (230°F) and coats a spoon.
Do not let it go past 115°C (239°F) or it will set hard instead of soaking in.
Done when: A dark, glossy syrup that falls from the spoon in a slow ribbon.
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5
Layer and Syrup
10 Mins
Warm syrup, about 60°C (140°F)
Lay a layer of sticks in the tin, spoon over a third of the hot syrup, then repeat twice more so you have three layers. Press down very gently and spoon the last of the syrup over the top.
Work while the syrup is hot — cold syrup will not soak into the sticks.
Done when: Three even layers with syrup glistening between them.
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6
Top, Set and Cut
5 Mins + 2 Hours Setting
Room temperature, about 20°C (68°F)
Scatter the sprinkles over the top while the syrup is still wet and set the halved figs on top. Leave at room temperature for at least 2 hours, or overnight, then cut into 12 squares with a sharp knife.
A hot, dry knife cuts cleaner — dip it in hot water and dry it between cuts.
Done when: Firm enough to cut into clean squares, with visible layers on the cut faces.
auto_awesome Finishing Touches & Plating
Serve the squares at room temperature with coffee — the turron is best on the second day, once the syrup has soaked right through the sticks.
Peru
35m
