METHOD
Put the water into a saucepan with the orange peel and brown sugar. Cook over medium heat, stirring, until the sugar has completely melted. Continue boiling until the mixture starts to thicken and forms a thick thread when dropped from a spoon. Stir in the fats and set aside to cool a little. Don't worry if the sugar stiffens; it will dissolve when beaten with the other ingredients.
When cool, add the baking powder and soda, salt, lime juice, and eggs with 1 tablespoon of the flour. Beat well, then stir in - do not beat in- the flour and work the dough with your hands to a stiff cohesive mass. Add a little water if necessary to obtain this texture.
Have ready 2 ungreased baking sheets. Heat he oven to 350° F (177°C).
Flatten the dough onto a lightly floured board to just over 1/4 inch (7mm) thick. Cut out the cookies with a star or flower-shaped cutter about 3 inches (8cm) across and set about 1-inch (2.5 cm) apart (they do not spread much) on the cookie sheets. Beat the egg yolk and milk together and brush over the top of the arepas. Sprinkle with the granulated sugar and bake until crisp and lightly browned - 25 to 35 minutes. Cool on a rack. Arepas keep very well in an airtight container.
Yield: About 16 three inch (8 cm) cookies
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Reprinted with permission from ©1998 Diana Kennedy My Mexico, published by Clarkson Potter. click to read more
recipe from www.inmamaskitchen.com
"Traditionally these are baked in a wood oven, which of course gives a very special texture and flavor. But they are still very good cooked in a domestic oven." from My Mexico
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