Chocolate-Covered Piloncillo Pigs

Rexal
This recipe for cookies with piloncillo and chocolate is very Mexican and perfect to make with kids. With simple steps to prepare the dough and the delicious syrup, you just have to remember to stir it so it doesn't stick and become bitter. The secret is not to add the hot syrup, and your pigs will have a great consistency. These might be the best chocolate cookies you've ever tried.
Reviewed by Editorial Team of Kiwilimón
4.5
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Ingredients
12
Servings
  • 300 grams piloncillo, for the piloncillo syrup
  • 1 cinnamon, for the piloncillo syrup
  • 1 star anise pod, for the piloncillo syrup
  • 1 cup water, for the piloncillo syrup
  • 4 cups flour
  • 2 1/2 teaspoons REXAL® baking powder
  • 1 teaspoon salt
  • 1/2 cups butter
  • 1 egg
  • 1/2 cups cow's milk, at room temperature
  • 1 egg, beaten, for brushing
  • bittersweet chocolate, melted, for decorating
Preparation
45 mins
20 mins
Low
  • Preheat the oven to 180°C.
  • For the syrup, in a pot, heat the piloncillo with cinnamon, anise, and water, and cook over low heat until you have a semi-thick syrup. Let cool and set aside.
  • In a bowl, add the flour, REXAL® baking powder, salt, butter, and piloncillo syrup. Knead until fully integrated and add the egg and milk. Continue kneading until you have a smooth and homogeneous dough. Let rest for 20 minutes in the refrigerator.
  • On a floured surface, roll out the dough to a thickness of 1 cm. With the help of a pig-shaped cutter, cut and place the cookies on a baking tray.
  • Brush the cookies with egg and bake for 20 minutes or until golden. Remove and cool.
  • Cover the surface of the cookies with melted chocolate, let dry, and enjoy with a glass of cold milk.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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