Coricos are traditional Mexican cookies, typical of the states of Sonora and Sinaloa. Made with corn flour and piloncillo, they have a unique flavor and a crunchy texture.
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Dissolve the piloncillo in water over low heat as if making a sort of caramel and set aside.
Whip the butter into a cream, then add eggs and sugar and whip a little more.
Transfer the cream obtained into a bowl and gradually add the flour, baking powder, and salt previously mixed, alternating with the dissolved piloncillo.
Take pieces of dough and form small rolls that you will close into rings directly on the baking sheet.
Bake at 190°C until golden, about 20 minutes.
Blender
Store in an airtight container to maintain freshness.
Piloncillo is a type of sugar originating from Central America, with a caramel-like, slightly fruity, and malty flavor.
Messico
| Energy (kcal) | 414.41 |
| Carbohydrates (g) | 56.22 |
| of which sugars (g) | 14.82 |
| Fat (g) | 19.44 |
| of which saturates (g) | 10.42 |
| Protein (g) | 6.23 |
| Fibre (g) | 1.78 |
| Salt (g) | 0.18 |
