Piggy cookies

Piggy cookies

Cochinitos de piloncillo

By
From
My Abuelo's Mexican Feast
Makes
30

Ingredients

Quantity Ingredient
300g piloncillo, or brown sugar or grated palm sugar, (see note)
100ml water, boiling
100ml vegetable oil, (not olive oil)
1 teaspoon natural vanilla extract, (or ouzo liqueur for an aniseed flavour)
1 teaspoon bicarbonate of soda
10g baking powder
550g plain flour
1 teaspoon ground cinnamon
icing sugar, for dusting (optional)

For the glaze

Quantity Ingredient
1 tablespoon water
1 tablespoon caster sugar

Method

  1. Preheat the oven to 180°C and line 2 baking trays with baking paper.
  2. In a large mixing bowl dissolve the piloncillo in the boiling water. Allow the water to cool down and, when it reaches tepid stage, add the vegetable oil, vanilla, bicarbonate of soda and baking powder. Mix until combined.
  3. Sift the flour and cinnamon together and then gradually add the flour to the sugar mixture, half a cup at a time, combining well with a wooden spoon. The result should be a slightly sticky dough that holds its shape.
  4. Roll the dough into a ball using your hands and then place it between 2 large sheets of baking paper. Using a rolling pin, roll out the dough to around 3 mm thick. Take a pig-shaped cookie cutter and cut shapes from the dough. Place onto the lined baking trays.
  5. To make the glaze, combine the water and sugar in a small dish and brush the raw cookies with this syrup. Place the trays in the oven and bake for 10–12 minutes. Cool on wire racks before eating. You can dust the cookies with icing sugar while still hot, if desired.
  6. These keep for a few days, stored in an airtight container.

Note

  • Piloncillo is a type of hard-packed brown sugar traditionally used in Mexico. Look for it in Latin food stores.
Tags:
Mexican
Latin
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