CATALINAS

The catalinas are sweet cookies of soft texture and very particular flavor, it is a Creole preparation of exquisite smell and flavor, which is the result of the combination of flour, papelón, syrup and a touch of cinnamon.

The most famous catalinas or paledonias are prepared in the states Zulia and Lara, however, in the Andes they get very good catalinas and they are famous nationally, so they can be found in any Venezuelan city.

The recipe is simple, it is divine and accompanied with coffee, chocolate or milk are a perfect snack, I like to eat them with cheese, obtaining that salty sweet combination that we like so much to Venezuelans.

Ingredients
1/2 cup of water
1/4 kilo of shredded paper and 6 cloves of spice to make 1 cup less 2 tablespoons of mole of paper
2 cups flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground spice clove
4 tablespoons butter with salt
1/4 teaspoon baking soda
1/2 tablespoon of oil

Preparation

In advance so that it is completely cold when it is going to be used, prepare a mole of paper on a large wave, so that it does not spill when boiling, water, paper and nails. Bring to a boil and cook for 1 to 2 minutes, only until the paper is completely dissolved. You get 1 cup of ice cream. Strain immediately to remove nails and impurities. The oven is preheated to 300 degrees.

In a container put 1 cup less 2 tablespoons of molasses, add the flour, ginger, cinnamon, cloves, butter and baking soda; everything mixes very well with a pasta mixer and the fingertips, without kneading too much. With the 1/2 tablespoon of oil, a tray of metal, baking, about 30 x 20 centimeters is greased. With the hands they make small balls of 3 to 4 centimeters in diameter, they are placed on the tray and with a floured fork or with floury fingers, they are crushed until they have a circular shape and a uniform thickness of 1/2 centimeter.

They should be quite separated, about 3 centimeters, because they spread when baked. Take the tray to the oven and bake for 30 minutes or until golden brown. The tray is removed from the oven and immediately the cassels are removed from the tray with a metal spatula.