Gofio catalinas

Directions

• Prepare a Melado or Caramelo de Papelón by placing it in a large pot so that it does not spill when boiling, the Water, the Papelón and the Clavitos de olor. Bring to a boil and cook for 1 minute, until the Papelón or Sugar is completely dissolved. Strain immediately to remove the cloves and set aside (reserve two tablespoons of that Melado or Caramel and then varnish the Catalinas).
• Grease and flour a metal baking tray. In a container add the Gofio, the Flour, the Cinnamon and the Bicarbonate and mix well.
  Open a hole in the center and add the egg, the butter (or oil) and the already cold honey or caramel.
• Everything is mixed very well with and begins to knead. Pass the dough to the table and add flour as you order the dough until it no longer sticks to your hands or the table and the dough is smooth.
• Preheat the oven to 150º C = 300º F. Use a rolling pin to stretch the dough to a height of 1 cm and cut the Catalinas out of 8 to 10 cm in diameter and place them on the baking tray.
• They should be quite separated, about 3 centimeters, since they extend when baked. With the Melado reserved and a brush, paint the Catalinas before putting them in the oven.
• Take the tray to the oven and bake it for 12 to 15 minutes at 150º C (300º F). They should not be left in the oven too long because they dry and harden. Take the tray out of the oven and immediately remove the Catalinas from the tray, let it cool and enjoy.