Horchata and Fartons

Ingredients

• Tiger nuts (1 cup, soaked overnight)
• Water (4 cups (for blending and soaking))
• Granulated sugar (1/2 cup (for horchata))
• Ground cinnamon (1 teaspoon (for horchata))
• All-purpose flour (3 cups)
• Baking powder (2 teaspoons)
• Salt (1/2 teaspoon)
• Granulated sugar (1/2 cup (for fartons))
• Eggs (2)
• Milk (1/2 cup)
• Unsalted butter (1/4 cup, melted)
• Powdered sugar (for dusting)

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Roll the dough into a rectangle about 1/2 inch thick. Cut into long, thin strips, roughly 1 inch wide.
7. 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.
8. Preheat the oven to 350°F (175°C). Bake the Fartons for 15-20 minutes, or until they are golden brown and puffed.
9. Once baked, dust the Fartons with powdered sugar and serve warm alongside the chilled Horchata for dipping.