If you like hot Mexican chocolate, you will love these cookies. No need to say that they are gluten free and vegan. No one can resist eating more than one. This is a modified version of our Mexian Papantla Cookies recipe.
- 1/ 2 kg corn flour (Maseca, Mimsa , nixtamalized).
- 1/ 4 kg shortening.
- 1/ 4 kg piloncillo or panela (1 Block)(molasses).
- 1/3 cup cocoa.
- 1 cup of coffee.
- 1 teaspoon cinnamon.
- 1 teaspoon baking soda.
In a bowl mix the flour, cinnamon and baking soda.
Heat the butter and brown sugar (molasses) until it melts. Then add them to the bowl of flour.
Once it’s a bit mixed, add the coffee and knead with your hands (be careful not to burn yourself).
Cookies are formed and baked in a pan with wax paper for 10 to 15 minutes at 350 ° F . You can use a rolling pin and cut cookies with a mold. No need to place them far apart because they don’t expand. You can add some glaze.