National Dish Venezuela: Catalinas (Recipe)
In this article
Meet Catalinas, the dark, spiced biscuits that Venezuelan children grow up on and adults never quite outgrow. Sweetened with molasses and warmed through with cinnamon, they sit somewhere between a soft gingerbread and a crisp cookie — sturdy enough to dunk, fragrant enough to fill the kitchen while they bake. A batch alongside a strong cup of coffee is one of the simplest pleasures in Venezuelan home baking.
About Catalinas
Catalinas are a genuine highlight of Venezuelan baking. These traditional biscuits combine deep, treacly sweetness with a distinct hint of cinnamon, a pairing that makes them very hard to stop at one. They are usually made with molasses and a handful of warm spices, which gives them their dark colour, their gentle spice and their rich, rounded flavour. The crisp-edged, chewy-centred texture makes them a perfect snack between meals or a natural companion to a cup of coffee.
Ingredients (serves 1–2)
- 1 cup plain flour
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/4 cup butter (or margarine)
- A pinch of salt
Shopping for the ingredients
When shopping for catalinas, it pays to choose good-quality basics. Flour, brown sugar and molasses are the backbone of the recipe and should be fresh to guarantee the best flavour. It is worth visiting a proper spice shop for freshly ground cinnamon, which is noticeably more aromatic than the pre-packed kind. Choosing organic products can also make a real difference to both the taste and the quality of the finished biscuits.
Preparing the dish
Getting ready to bake catalinas is refreshingly straightforward. First, measure out all your ingredients carefully and set them out in order, so everything is within reach once you start mixing. Beyond that, preheat the oven to 180 °C in good time, so the biscuits bake evenly and come out with exactly the right crispness.
Step-by-step instructions
- Combine the flour, sugar, cinnamon, baking powder and salt thoroughly in a bowl.
- Rub the butter or margarine into the dry ingredients until the mixture is crumbly.
- Add the molasses and knead everything into a smooth, pliable dough.
- Roll the dough out thinly on a lightly floured surface and cut into rounds with a cutter.
- Place the biscuits on a lined baking tray and bake for roughly 12–15 minutes.
Gluten-free / lactose-free version
To make catalinas gluten-free, simply use a good gluten-free flour blend. The flavour and texture may shift a little, but the result is still delicious. For a lactose-free version, plant-based butter or margarine works perfectly in place of the usual dairy butter. When buying your ingredients, do check the labels to be sure they really are free of lactose.
Tips for vegans and vegetarians
Vegans can adapt the traditional recipe with very little effort by swapping the butter for vegan margarine and choosing a plant-based molasses. Ground linseed or chia seeds also make a reliable egg substitute if you want to enrich the dough. These small changes keep the biscuits not only vegan but wholesome and full of flavour. Do experiment with different spices to bring out their character — the same trick works beautifully with Polvorosas.
More tips and tricks
The single most useful tip for better catalinas is not to overbake them. To get the texture right, roll the dough a touch thicker rather than paper-thin, which keeps the centres pleasantly soft. Using freshly ground spices is another way to intensify the flavour considerably. Feel free to experiment with chopped nuts or dried fruit folded into the dough as well.
Adapting the recipe to your taste
The catalinas recipe is wonderfully adaptable. You can vary the spices to suit yourself, or add extras such as chopped nuts, raisins or even chocolate chunks. The sugar can also be reduced for a less sweet version that lets the molasses come forward. That flexibility lets you shape the biscuits precisely around your own preferences and dietary needs.
Ingredient substitutions
If you are missing something, there are plenty of workable alternatives. In place of molasses you can use honey or maple syrup, both of which bring their own sweet, faintly spiced note. If you have no brown sugar to hand, ordinary white sugar will do, though the aroma will be a little lighter. This kind of versatility is what makes catalinas such a dependable bake, much like the ever-forgiving Arepitas Dulces.
Drink pairing ideas
Plenty of drinks go beautifully with catalinas. A freshly brewed coffee is the classic choice, its bitterness balancing the molasses perfectly. An aromatic herbal tea or a simple glass of milk works just as well, particularly for younger eaters. For special occasions, a rum-based cocktail makes a surprisingly good partner to the spiced biscuits.
Serving and presentation ideas
A thoughtful presentation can lift the whole experience. Serve the biscuits in an attractive bowl or on a flat plate and finish them with a dusting of icing sugar or a drizzle of chocolate sauce. A few fresh mint leaves or edible flowers add a pretty touch to the arrangement. Presented like this, catalinas become a visual treat as much as a flavourful one — try them on a platter beside Quesillo for a full dessert spread.
A bit of history
The story of catalinas reaches deep into Venezuelan life. Shaped originally by colonial influences and the sugar-cane trade that made molasses so plentiful, the recipe has been handed down from one generation to the next. The biscuits are not merely a sweet treat but a symbol of family tradition and shared culture. At festivals and special occasions they are often a fixture on the table, a small thing that brings people together — one of the warmest corners of Venezuelan cuisine.
More recipe ideas
Summary: Catalinas
All told, catalinas are a wonderful way to discover and enjoy Venezuelan culture. With their molasses sweetness and their whisper of cinnamon, they bring the country’s distinctive flavours straight to your table. Whether you eat them alone with a coffee or share them with company, these biscuits are versatile, comforting and suited to just about any occasion. Bake a batch, savour the aroma, and bring a piece of Venezuela into your own kitchen.
