Licitar Recipe

The exact recipe for licitars is a closely guarded secret. What we have provided below is a "best guess". If you want to make licitars this is a good start, and experiment from here onward.

Ingredients

For the dough: Sugar or honey, water, baking soda, flour, eggs, licitar yeast.

For the Glaze: gelatine, water, food colouring

For the decoration: gelatine, sugar syrup, potato flour, food colouring

Methods

1) Mix all the ingedients of the dough. Wrap and leave to mature for 2-3 days. Take the dough out and knead it. Roll the dough out with a rolling pin until 1/2cm thick. Take your licitar moulds and cut out the heart shapes.  Place the licitars on a grease-proofed tray and place in a pre-heated oven. Bake for several minutes at 250 degees C. After baking, remove from the oven, place on dry trail and store in a cool dry place about two weeks. Now the licitars should be hard. File and shave off any excess to keep the licitars good shape.


2) Put the gelatine in the water with food colouring, stirring constantly until stiff. Carefully, but briefly dip small licitars into the glaze making sure the whole licitar is covered. For larger licitars using a pastry brush to cover the licitar. Leave the licitar to dry for a week or two. If the glaze didn't stay properly re-apply and dry again.

3) for the decorations, mix all the above ingredients and put into a pastry. Apply the appropriate nozzels for the decorations you want. To make a real traditional licitar, make a white outline on red licitars (red outline on white licitars) and finish by pushing a tiny mirror into the hearts centre.