Puerquitos de piloncillo (Pig-shaped raw sugar biscuits)

The name of this slightly chewy cookie comes from its swine-like shape. They are also known as marranito, cochinito or cerdito; all these names refer to its unique shape.

Puerquitos de piloncillo (Pig-shaped raw sugar biscuits). Credit: Murdoch Books / Simon Bajada

• makes

  15

• prep

  30 minutes

• cook

  25 minutes

• difficulty

  Mid

Ingredients

• 200 g (7 oz) piloncillo (Mexican brown sugar) or panela
• 1 tsp ground cloves
• 1 cinnamon stick
• 375 g (2½ cups) plain (all-purpose) flour
• 125 g (4½ oz) wholemeal (whole-wheat) flour
• 7.5 g (¼ oz) bicarbonate of soda (baking soda)
• 7.5 g (¼ oz) baking powder
• 50 g (1¾ oz) lard or ghee
• 1 egg, well whisked

Instructions

1. Firstly, make a syrup with the piloncillo. Add the piloncillo, 250 ml (1 cup) of water, the ground cloves and cinnamon stick to a small saucepan and cook for approximately 10 minutes over low heat, or until the sugar has completely dissolved. Strain the mixture and let cool until it is lukewarm.
2. Preheat the oven to 220°C (425°F).
3. Mix the two flours in a bowl, then pour the flour mixture onto a clean work surface and heap it into a volcano shape. Add the syrup, bicarbonate of soda and baking powder to the flour and mix using clean hands. Knead until you have a dough that is firm but not too hard. Add the lard or ghee and mix until you have a smooth dough.
4. Roll out the dough evenly to a 1 cm (½ inch) thickness. Cut the dough with the cookie cutter and place the cookies on a baking tray lined with baking paper (you might need two). Brush the cookies with the egg wash, then bake for 10–15 minutes.
5. Puerquitos are best served at room temperature and should be slightly chewy. I enjoy one with a morning coffee or with a cup of tea after dinner.

Author’s Note

• These are also sometimes called chichimbré, which probably hails from gingerbread, as the textures are similar. Originally made with pork lard, puerquitos de piloncillo are simple cookies made with raw sugar, or piloncillo. Piloncillo is not the same as granulated raw sugar (and nor is panela); it is unprocessed, boiled-down sugar-cane juice that has been poured into cone-shaped moulds. It is a style of sugar found throughout Latin America.
• You will need cookie cutters for these. I have my pig-shaped ones, but any shape will work – just don’t make them too small.

This is an edited extract from Provecho by Daniella Guevara Munoz, photography by Simon Bajada (Murdoch Books, RRP $45.00).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.