Hojarascas (Crispy Cinnamon Cookies)

Ingredients

• 1.5 cups Water (for cinnamon tea)
• 1 stick Cinnamon Stick (whole stick, broken in half)
• 12 cups All-Purpose Flour (sifted)
• 0.33 cup Granulated Sugar (for dough)
• 0.5 teaspoon Salt (fine sea salt)
• 1 tablespoon Ground Cinnamon (for dough)
• 125 g Pork Lard (soft, room temperature)
• 125 g Vegetable Shortening (neutral flavor)
• 0.25 cup Cinnamon Tea (Reduced Water) (use only 1/4 cup of the reduced liquid)
• 0.67 cup Granulated Sugar (for cinnamon‑sugar coating)
• 1 tablespoon Ground Cinnamon (for coating; freshly ground if possible)

Instructions

1. Make Cinnamon Tea

   Combine 1.5 cups water and 1 cinnamon stick in a small pot. Bring to a gentle boil over medium heat and simmer for about 20 minutes until the liquid reduces to a fragrant tea.

   Time: PT20M

   Temperature: medium

2. Mix Dry Ingredients

   In a large mixing bowl whisk together 12 cups flour, 1/3 cup granulated sugar, ½ teaspoon salt, and 1 tablespoon ground cinnamon until evenly distributed.

   Time: PT5M

3. Incorporate Fats

   Add 125 g soft pork lard and 125 g vegetable shortening to the dry mixture. Using a spatula or your fingertips, rub the fats into the flour until the texture resembles damp sand.

   Time: PT5M

4. Add Cinnamon Tea

   Pour ¼ cup of the warm cinnamon tea into the dough. Mix until the dough comes together into a smooth ball that pulls away from the sides of the bowl.

   Time: PT5M

5. Rest the Dough

   Cover the bowl with plastic wrap and refrigerate for 20 minutes to firm the dough.

   Time: PT20M

6. Prepare Cinnamon‑Sugar Coating

   If you have fresh cinnamon sticks, grind two sticks in a food processor or molcajete. Mix the ground cinnamon with 2/3 cup sugar and 1 tablespoon ground cinnamon until well combined.

   Time: PT5M

7. Preheat Oven

   Preheat the oven to 180°C (350°F).

   Time: PT10M

   Temperature: 180°C

8. Roll and Cut Dough

   Place the rested dough between two sheets of parchment paper. Roll out to about 0.5 cm thickness (you can go up to 1 cm if you prefer a softer cookie). Cut circles roughly 5 cm in diameter using a round cutter.

   Time: PT10M

9. Bake Cookies

   Arrange the cut cookies on a parchment‑lined baking sheet, leaving a little space between them. Bake for 25 minutes at 180°C, checking after 18 minutes; they are done when the edges turn a light golden brown.

   Time: PT25M

   Temperature: 180°C

10. Coat with Cinnamon‑Sugar

    Remove the cookies and let them rest on the sheet for 2 minutes. While still warm, toss them in the prepared cinnamon‑sugar mixture until fully coated.

    Time: PT5M

11. Cool Completely

    Transfer the coated cookies to a cooling rack and allow them to cool completely before storing.

    Time: PT5M

Nutrition Facts

Calories

74

Protein

2 g

Carbohydrates

9 g

Fat

4 g

Fiber

0.5 g