- 3 cups flour
- 1 cup confectioners´sugar
- ½ teaspoon salt
- ¾ cup shortening, melted
- 1 teaspoon aniseed
- ¼ cup water
- Sift the flour, sugar and salt in a bowl and make a well in the center. Add the shortening, aniseed, and ¼ cup water. Knead with your hands until the mixture forms a soft dough. Cover with a cloth and let it rest for 15 minutes.
- Divide the dough into several pieces the size of a walnut. Divide each in half and roll with your hands to make two ropes of about ½ inch wide. Join the ends of two ropes and intertwine, making a braid. Finally, seal the ends to make a ring shape The size of the rosquitas should be between 1-3 inches.
- Place the rosquitas on a greased and floured baking sheet (or Silpat). Put in the fridge for two hours (or overnight). Preheat the oven to 325°F, and bake the rosquitas for 15 - 20 minutes or until they are lightly golden. Cool on cooling racks.
- Store in an airtight container.
Peru Delights
Podria hornear las rosquitas en la temperatura de 350 C? I have a convection feature in my oven, que es 325C. and my pionono salio super soggy y broken. Fue un desastre.
Hola Ruth. 350C es demasiado caliente. Si tu horno es en C tienes que ponerlo en 160-170 para hornear las rosquitas. Y cuidar el tiempo pues el horno de conveccion hornea un poquito mas rapido que el convencional.
My wife is from Trujillo and occasionally makes these. I’d really like to send some to my mom but she needs gluten free since she has celiac disease. Any suggestions on how to accomplish this?
Que rico…podría usar mantequilla o aceite? Somos alérgicos a la manteca.
Do you use whole anise seeds or ground anise seeds?