Teresa's Recipes
Horchata and Fartons
Experience a taste of Spain with this delightful duo of Horchata and Fartons. Horchata, a traditional Spanish beverage made from tiger nuts, is both creamy and refreshing, perfect for cooling down on a warm day. Paired with Fartons, these sweet, fluffy pastries are perfect for dipping, making them an irresistible treat. Historically enjoyed in Valencia, this combination has roots dating back centuries, offering a delicious glimpse into Spanish culinary heritage.
Ingredients
- 1 cup, soaked overnight Tiger nuts
- 4 cups (for blending and soaking) Water
- 1/2 cup (for Horchata) Granulated sugar
- 1 teaspoon (for Horchata) Ground cinnamon
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1/2 cup (for Fartons) Granulated sugar
- 2 Eggs
- 1/2 cup Milk
- 1/4 cup, melted Unsalted butter
- for dusting Powdered sugar
Dietary Notes
- Servings: 8
- Dish Type: Beverage & Pastry
- Prep Time: 30 minutes (plus overnight soaking)
- Cook Time: 20 minutes
- Calories: 250
- Fat: 8g
- Carbs: 38g
- Protein: 5g
- Sodium: 150mg
- Sugar: 12g
Instructions
- Soak the tiger nuts in water overnight. Drain and blend with 3 cups of fresh water until smooth. Strain the mixture through a fine mesh sieve or cheesecloth into a bowl, discarding the solids.
- Stir in 1/2 cup of granulated sugar and 1 teaspoon of ground cinnamon into the strained liquid. Chill the Horchata in the refrigerator for at least 2 hours before serving.
- For the Fartons, in a large mixing bowl, combine 3 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
- In a separate bowl, whisk together 1/2 cup of granulated sugar, 2 eggs, 1/2 cup of milk, and 1/4 cup of melted butter until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Turn the dough out onto a floured surface and knead gently until smooth.
- Roll the dough into a rectangle about 1/2 inch thick. Cut into long, thin strips, roughly 1 inch wide.
- Place the strips on a baking sheet lined with parchment paper and cover with a clean kitchen towel. Let them rise in a warm place for about 1 hour.
- Preheat the oven to 350°F (175°C). Bake the Fartons for 15-20 minutes, or until they are golden brown and puffed.
- Once baked, dust the Fartons with powdered sugar and serve warm alongside the chilled Horchata for dipping.
Tips
- For a creamier Horchata, add a splash of vanilla extract or a bit of condensed milk.
- Experiment with different flavorings in the Fartons, such as orange zest or almond extract, for a unique twist.