Pinole is a fine dust of roasted corn originally from pre -Hispanic era and that is still used today in the kitchen. It serves to elaborate both salty and sweet recipes and is totally suitable for gluten intolerant people. One of the most popular Pinole recipes is that of the cookies, which we will show below. Over the years, these cookies have been known by different names with a long and width of Méxic. In Chihuahua, for example, they know them as ipinolitas/i, while in Sinaloa as icoric/i. However, the preparation is very similar and, although there are many other typical recipes, in Recipesgatis we want to teach you how to make Pinole cookies in a very simple, practical and homemade way, keep reading.
| 🚻 10 Diners | 🕘 45M | 🍵 MERIENDA | 🤯 DIFFICIALLY LOW |
| Ingredients to make Pinole cookies: |
| 500 grams of pinole 200 grams of vegetable butter 1 cup of wheat flour (can be replaced by cornstarch) 2 eggs 1 teaspoon of baking powder (chemical yeast) ½ teaspoon of sodium bicarbonate 1 teaspoon of essence of essence of vanilla 2 tablespoons of warm milk or water ½ cup of sugar or panela (to taste) 1 teaspoon of cinnamon powder |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Pinole cookies:
1. The preparation of Pinole cookies begins beating the butter with the help of a manual blender or a balloon whisk.
2. When it is beaten, add the flour, cinnamon, baking powder (chemical yeast) and bicarbonate and mix until you have sandy consistency.
Trick: If you want to make gluten -free pinole cookies, replace wheat flour with cornstarch.
3. Add the sugar and the two eggs and mix again until you get a manageable dough and do not stick. At this time, if you feel that the dough is very dry, you can add a splash of warm milk or water, but little by little to prevent the dough from being too liquid.
Trick: To make healthy pinole cookies, use brown panela or sugar.
4. knead, wrap the mass of pinole cookies on transparent film and let it rest in the refrigerator for 25 minutes. Meanwhile, preheat the oven at a temperature of 180 ° C.
5. Once the dough is rested, with the help of a roller, stretch it until you have a thickness of approximately half inch. Then, forms Pinoles cookies with a cookie cutter.
Trick: you can use the mold that you like the most or if you do not have one you can form balls with your hands and crush them with a fork
6. accommodate the cookies on a greased tray and bake for 20 minutes.
7. After baking time, let them cool in a rack and voila, you can enjoy this wonderful recipe for Pinole cookies! Accompany them with your favorite hot or cold drink and enjoy your rich flavor.
Trick: You can also store them in a dry and fresh place for a week.
