Turrón de Doña Pepa

Boil the anise seeds in the water for 5 minutes. Strain, discard the seeds and let the water cool.

• 1 tbsp anise seeds
• 120 ml water

✅ C'est prêt quand : water smells strongly of anise and has cooled to room temperature

Mix the flour and salt in a large bowl. Rub in the butter and shortening with your fingertips until crumbly, then stir in the egg yolks, sesame seeds and enough cooled anise water to form a soft, non-sticky dough. Cover and rest for 15 minutes.

• 500 g plain flour
• ½ tsp salt
• 200 g butter
• 50 g vegetable shortening
• 4 egg yolks
• 1 tbsp sesame seeds
• about 100 ml anise water from step 1

✅ C'est prêt quand : dough is smooth, soft and holds together without sticking to your hands