Piloncillo Pigs

Mónica Mateos
Mexican bakery is very diverse, so diverse that in the towns these piloncillo pigs are very typical, exquisite cookies with a crunchy consistency, the particular flavor of piloncillo, and a very distinctive shape. You will love them!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 60 milliliters water
  • 150 grams piloncillo
  • 1/2 teaspoons anise
  • 1/2 cinnamon sticks
  • 3 cups flour
  • 3/4 cups sugar
  • 1/2 teaspoons baking powder
  • 125 grams butter, cut into cubes, cold
  • 1 egg
  • 1/2 cups cow's milk
Preparation
50 mins
15 mins
Low
  • Preheat the oven to 170°C.
  • In a pot over medium heat, cook the water with the piloncillo, anise, and cinnamon stick until you obtain a caramel. Let cool and set aside.
  • In a bowl, sift the flour with the sugar and baking powder. Add the butter and work with your fingers until you reach a sandy texture.
  • Add the egg and the piloncillo honey, knead until you have a homogeneous dough. Refrigerate for 30 minutes.
  • On a floured surface, roll out the dough to a thickness of 3mm, using a pig-shaped cutter, cut and place on a baking sheet, brush with milk.
  • Bake for 15 minutes, let cool and enjoy.

Nutritional Information

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