Fragrant crunch with the festive aroma of anise and lemon zest. The essence of artisanal celebration, with golden sheets so thin they shatter at the slightest touch. A sweet, ethereal, and utterly addictive festive treat.
Melt the butter and mix it with the egg, water, aguardiente, white sugar, lemon zest, anise, and salt. Whisk until fragrant and well combined.
Add the wheat flour little by little and mix until a soft dough forms. Knead for
Turn what you find into an experience you can actually bring to your kitchen.
Cover the dough and let it rest for 20 minutes, until it feels more relaxed to the touch. This rest helps it roll very thin without snapping back like rubber.
Divide the dough into 12 portions and roll each one until almost translucent. Shape them thin and irregular; good orejas are not molded, they are shaped by hand.
Heat the vegetable oil and fry the sheets in batches for 40 to 60 seconds per side, until blistered, golden at the edges, and light. Do not crowd the pot: they brown fast and need space.
Let the pastries drain for 5 minutes and dust powdered sugar over them while still slightly warm. Serve at room temperature, once the crunch is dry and clean.
