• 500 g all-purpose flour (4 cups)
• 180 g vegetable shortening or lard (¾ cup)
• 4 egg yolks
• 80 ml warm water (⅓ cup)
• 60 g white sugar (¼ cup)
• 20 g toasted sesame seeds (2 tablespoons)
• 5 g anise seeds (1 teaspoon)
• 4 g ground cinnamon (1 teaspoon)
• 3 g baking soda (½ teaspoon)
• 3 g salt (½ teaspoon)

For the syrup

• 350 g chopped chancaca or panela (1½ cups)
• 200 g brown sugar (1 cup)
• 250 ml water (1 cup)
• 2 cinnamon sticks
• 4 whole cloves
• 1 strip orange peel
• 15 ml lemon juice (1 tablespoon)
• 30 g toasted sesame seeds for finishing (3 tablespoons)