Hojarascas using my grandfather’s recipe.

INGREDIENT:
  • 3lbs of vegetable shortening
  • 5 pounds flour
  • 2 cups of sugar
  • 6 tablespoons ground cinnamon sticks
  • 6 tablespoons ground cinnamon
  • 1 cup of water
  • 1 whole cinnamon stick
  • Cinnamon/sugar topping:
  • 1 cup sugar
  • 4 tsp ground cinnamon

METHODE:

Bring water with 1 cinnamon stick to a boil. Set aside to cool. Put shortening, flour, sugar, and cinnamon in a big bowl or pan. Cut with a pastry cutter until it resembles coarse cornmeal.
Pour in water and work into a dough ball. Roll out dough to 1/4” thickness and cut with a cookie cutter. Bake at 400 for 18-20 min. Roll in cinnamon & sugar mixture.
* I do not own a molcajete so I cheat and just use 12 tablespoons of ground cinnamon.

Read Previous

freezing corn on the cob

Read Next

Chicken Alfredo Broccoli Bake

Leave a Reply

Your email address will not be published.