Traditional Recipes 2

Horchata is a sweet milky drink made from tiger nuts, a Valencian tuber. It is traditionally
enjoyed with fartons, a sweet elongated bun.
HORCHATA
• 50gr tiger nuts
• 1lt cold water
• 80gr icing sugar
FARTONS
• 300gr strong
wheat flour
• 50gr sugar
• 40ml oil
• 90ml water
• 25gr fresh yeast
• 1 egg
• a pinch of salt
• 50gr icing sugar
and 15ml water
for glazing
HORCHATA
• Soak the tiger nuts in a bowl of water for 8 hours.
• Remove half the water and grind the tiger nuts and remaining water.
• Drain the mixture and keep the resulting liquid in the fridge. Add icing
sugar to your liking.
FARTONS
• Warm up the water a little and dissolve the yeast into it.
• Mix the flour, the salt and the sugar in a large bowl.
• Add the water and yeast to the dry ingredients and knead the dough.
Add the egg and continue kneading. Finally, add the oil.
• Let the dough rise for 30-60 minutes.
• Cut the dough into portions and stretch each one into a rectangle
using a rolling pin. Roll each rectangle to create thin, long loaves.
CULTURAL HERITAGE:
CHERISHING THE PAST,
BUILDING THE FUTURE
• Place the fartons on a tray lined with parchment paper. Bake in a
preheated oven at 180 o C for 7-8 minutes
• While the fartons are baking, prepare the glaze by mixing together the
icing sugar into the arm water until it dissolves.
• Glaze the fartons when they are fresh but have cooled down.
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