This is a traditional recipe from Papantla. A small town in Veracruz, Mexico. My dad’s nanny used to cook it. When I was a child, I liked these corn cookies very much. Recently, I came across this recipe during my search for gluten free recipes. It was written in my mom’s old cooking notebook. What a great surprise when I realized that they are Vegan too!
- 1/ 2 kg corn flour (Maseca, Mimsa , nixtamalized).
- 1/ 4 kg shortening.
- 1/ 4 kg piloncillo or panela (1 Block)(molasses).
- 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 melts then add them to the bowl of flour.
Once its a bit mixed add the coffee and knead with your hands (careful not to burn).
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 be far apart because they do not expand.