Piloncillo Piglets

 From 'Mexico The Cookbook' by Margarita Carrillo Arronte
Piloncillo Piglets Whilst the recipe is called Piloncillo Piglets, the key is the Piloncillo, as any shape can be substitued for the Piglets, depending on the cookie cutters you can use. Why not try different animals, or vehicles, flowers, people, anything!

  • 1 large piloncillo cone
  • 90g butter, at room temperature
    • Plus extra for greasing (optional)
  • 70g packed brown sugar
  • 100g honey
  • 1 egg
  • 400g plain flour, sifted
    • Plus extra for dusting
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ tsp ground anise
  1. Put the piloncillo into a small, deep saucepan. Add 4 tablespoons water, bring to the boil, and stir until the sugar has dissolved.
  2. Boil, without stirring, until syrupy and reduced by about one third. Remove the pan from the heat and let cool slightly.
  3. Grease a baking sheet or line it with non-stick parchment paper.
  4. Beat the butter, brown sugar, and honey until smooth.
  5. Beat in the egg.
  6. Stir in the cooked sugar syrup, then lightly fold in the flour, baking powder, salt, and anise.
  7. Shape the dough into a ball, wrap it in clingfilm, and let it rest for 5 minutes in the fridge.
  8. Roll out the dough to 3mm thick on a lightly floured surface, then stamp out the piglets with a cookie cutter.
  9. Place on the prepared baking sheet and bake for 10 minutes or until cooked and lightly browned.
  10. Remove the baking sheet from the over and transfer the piggies to a wire rack to cool.