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| Title: | Authentic Mexican Marranitos Molasses Gingerbread Pigs Recipe - Food.com |
| Descrition: | Moist and rich-tasting beneath a glossy, ever-so-slightly flaky top. Not quite cookie, not quite cake. Marranitos - or cochinos, or puerquitos, as are they are called in some Mexican-American communities - are often called Gingerbread Pigs, although they dont actually have ginger in them - and no cinnamon either. In fact, traditional marranitos get their delicious spicy-brown goodness from molasses. Baking soda is the leavening agent, and its the variation in the amount used that makes some bakeries pigs fatter than others. In Mexico, bakers take piloncillos - unrefined brown sugar pressed into small cone shapes - and boil the sugar with just enough water to make their own molasses syrup, which is then added to the dough for the little pigs. Then the dough is rolled out and cut with pig-shaped cookie cutters about the size of a medium-size grown-ups hand. (4.5 *This recipe is from Fort Worth baker Marco Rangel, and is used for the molasses pigs he sells at his |
Authentic Mexican Marranitos (Molasses Gingerbread Pigs
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Baking & Spices
Dairy
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Authentic Mexican Marranitos Molasses Gingerbread Pigs Recipe - Food.com
Moist and rich-tasting beneath a glossy, ever-so-slightly flaky top. Not quite cookie, not quite cake. Marranitos - or cochinos, or puerquitos, as are they are called in some Mexican-American communities - are often called Gingerbread Pigs, although they dont actually have ginger in them - and no cinnamon either. In fact, traditional marranitos get their delicious spicy-brown goodness from molasses. Baking soda is the leavening agent, and its the variation in the amount used that makes some bakeries pigs fatter than others. In Mexico, bakers take piloncillos - unrefined brown sugar pressed into small cone shapes - and boil the sugar with just enough water to make their own molasses syrup, which is then added to the dough for the little pigs. Then the dough is rolled out and cut with pig-shaped cookie cutters about the size of a medium-size grown-ups hand. (4.5 *This recipe is from Fort Worth baker Marco Rangel, and is used for the molasses pigs he sells at his
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