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

Ingredient Substitutions

• Instead of Cinnamon Stick: ground cinnamon (use less)
• Instead of All-Purpose Flour: whole wheat flour
• Instead of Granulated Sugar: coconut sugar
• Instead of Pork Lard: additional vegetable shortening
• Instead of Vegetable Shortening: all‑butter (will change flavor)
• Instead of Cinnamon Tea (Reduced Water): beer, cola
• Instead of Granulated Sugar: brown sugar

Equipment Needed

• Small Pot
• Stove
• Measuring Cups
• Measuring Spoons
• Mixing Bowl
• Spatula or Hands
• Food Processor / Blender / Molcajete (optional)
• Rolling Pin
• Cookie Cutter (round, ~5 cm)
• Baking Sheet
• Parchment Paper
• Oven
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Simmering the cinnamon tea for full flavor extraction.
• Rubbing the lard and shortening into the flour until a sand‑like texture is achieved.
• Adding only ¼ cup of the cinnamon tea to avoid a soggy dough.
• Baking until the edges are lightly golden, not dark.

Chef Tips from the Video

• Use parchment paper for easy release and minimal cleanup.
• Freshly ground cinnamon sticks give a brighter, more aromatic flavor than pre‑ground powder.
• If you prefer a nutty version, add ¾ cup finely ground walnuts to the dry ingredients.
• Store cookies in a single layer initially; stacking can cause them to become soggy.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 weeks.

Freezer: Freeze in a single layer, then transfer to a zip‑top bag; keep for up to 2 months.

Room temperature: In a sealed tin or jar for up to 5 days.

Make-Ahead Tips

• The dough can be prepared a day ahead and kept refrigerated.
• Cinnamon‑sugar coating can be made in bulk and stored in an airtight jar.
• Baked cookies freeze well; re‑heat briefly in a 150°C oven to restore crispness.