Hojarascas

Ingredients

• 500 g (4 cups)all-purpose flour
• 250 g (9 oz)lard — softened
• 120 g (1/2 cup)sugar
• 2 tspbaking powder
• 1 tspground cinnamon
• 1/2 tspfine salt
• 150 g (3/4 cup)cinnamon sugar — for coating

Method

1. In a large mixing bowl, combine 500 g (4 cups) all-purpose flour, 120 g (1/2 cup) sugar, 2 tsp baking powder, 1 tsp ground cinnamon, and 1/2 tsp fine salt. Add 250 g (9 oz) lard to the dry ingredients. Using your fingertips, rub the lard into the flour mixture until it resembles coarse crumbs. This step is crucial for creating a tender texture in the final cookies.
2. Once the mixture looks like coarse crumbs, begin to press it together with your hands until it forms a cohesive dough. If the dough feels too dry and doesn't come together, add a tablespoon of water at a time until it does. The dough should be smooth and pliable, not sticky.
3. Wrap the dough in plastic wrap or cover it with a clean kitchen towel. Let it rest at room temperature for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out without shrinking back.
4. After resting, preheat your oven to 180°C (350°F). On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use a cookie cutter to cut out shapes, such as circles or stars, and place them on a baking sheet lined with parchment paper. Leave about an inch of space between each piece to allow for spreading.
5. Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the hojarascas are golden brown and firm to the touch. The aroma should be warm and inviting, a sign that they are ready.
6. While the hojarascas are still warm, gently toss them in 150 g (3/4 cup) cinnamon sugar until they are evenly coated. Transfer them to a wire rack to cool completely. This final coating adds a sweet, spicy finish that is characteristic of hojarascas.