The ‘horchata’ (‘orxata’, in Valencian) is one of the Valencian drinks par excellence. The nuts and bolts of the ‘fartons’ rests, above all, on wetting them in the horchata
250 g tiger nuts (“chufas”)
1 litre very cold water
100 g icing sugar
Wash the tiger nuts and soak them in water. Store in the refrigerator for 12 hours.
Strain and re-clean.
Grind them together with 200 ml of cold water until a white liquid is obtained.
Squeeze into a bowl using a strainer or fine cloth.
Remove all possible liquid from the tiger nuts. Add the remaining cold water, sugar and stir.
Dilute 50 g of baker’s yeast in 100 ml of water.
Mix 600 g of flour with the yeast, 100 g of sugar and two eggs.
Then add 100 ml of oil and a teaspoon of salt. Achieve a homogeneous dough and let stand until doubled in size.
Make balls with the dough and on a bank dusted with flour roll the ball to lengthen it.
Put the “fartons” on the oven tray greased with butter.
Place in the oven, preheated to 180º, for 15-18 minutes until they are browned on top. Mix 150 g of glazed sugar with 50 ml of warm water until a thick syrup is obtained. Paint the “fartons” while they are still hot.
Written by: Carol Vegas @carolinavegaslife