Marranitos de Piloncillo

Ingredients

• 500 g (4 cups)all-purpose flour
• 250 g (9 oz)piloncillo — melted into 1 cup water
• 100 g (7 tbsp)butter or lard — softened
• 1egg — plus 1 for glazing
• 1 tspbaking soda
• 1 tspground cinnamon
• 1 tspground ginger
• 1/2 tspfine salt

Method

1. Begin by grating 250 g (9 oz) of piloncillo using a box grater or food processor to make it easier to incorporate into the dough. In a large mixing bowl, combine the grated piloncillo with 500 g (4 cups) of all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, 1 tsp ground ginger, and 1/2 tsp fine salt. Mix these dry ingredients thoroughly to ensure even distribution of flavors.
2. Add 100 g (7 tbsp) of butter or lard to the dry ingredients. Using your fingertips, rub the fat into the flour mixture until it resembles coarse crumbs. This step is crucial for creating a tender texture in the final product. Once the mixture is crumbly, make a well in the center and crack in 1 egg. Gradually bring the dough together by mixing with your hands until it forms a cohesive mass.
3. Transfer the dough onto a lightly floured surface and knead it gently for a minute to ensure everything is well combined. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax, making it easier to roll out without shrinking back.
4. After resting, preheat your oven to 180°C (350°F). Roll out the dough on a floured surface to about 1/4 inch thickness. Use a pig-shaped cookie cutter to cut out the marranitos, or use any shape you prefer. Arrange the cut pieces on a baking sheet lined with parchment paper, leaving enough space between them to allow for spreading.
5. Place the baking sheet in the preheated oven and bake the marranitos for about 12-15 minutes, or until they are golden brown and firm to the touch. The aroma of piloncillo and spices should be prominent, signaling they are ready.
6. Once baked, remove the marranitos from the oven and immediately sprinkle them with a little extra ground cinnamon if desired, or brush them with a light syrup glaze for added shine. Transfer them to a wire rack to cool completely. Enjoy the marranitos warm or at room temperature, savoring the rich, spiced sweetness that makes them a beloved treat.