Marranitos de piloncillo
Mexican cuisine · Cooking Con Claudia · ♥ 3.5K likes · 55.3K views · 6 min video
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Ingredients
Method
Techniques
- 8 oz piloncillo
- 3¼ cup flour
- 1 tbsp baking powder
- 1½ tsp ground cinnamon
- ½ tsp ground anise
- ¼ tsp ginger
- ½ tsp salt
- 6 tbsp butter
- 1 tsp mexican vanilla blend
- ¼ cup molasses
- 2 tbsp water
Break down the piloncillo, put in a small pan with 2 tablespoons water over medium heat and melt, moving it constantly so it does not burn, about 5 minutes, to a syrup. Set aside to cool slightly.
Melting the piloncillo into syrup
Whisk the flour, baking powder, ground cinnamon, ground anise, ginger and salt; set aside.
- 1 whole egg
In a separate bowl beat the room-temperature butter until creamy. Add one egg, the Mexican vanilla blend and the molasses, then the piloncillo syrup; mix until combined.
Add the dry ingredients slowly and fold with a spatula until a dough forms.
Bring together by hand into a ball; it will be sticky, do not add more flour. Wrap in plastic wrap and freeze about 30 minutes.
Cut with a pig cookie cutter and place on a lined baking sheet. Re-roll the scraps; if the dough gets dry, dip hands in water.
Rolling and cutting the piggies
Brush with the egg wash and bake 10 minutes. Cool a couple of minutes before moving.