INGREDIENTS
500 g Plain flour
235 g Pork lard
100 g Icing sugar
1 tbsp Aguardiente – alternatively brandy, grappa or anisette
1 tbsp Ground cinnamon
Icing sugar – to decorate
Ground cinnamon – to decorate
DIRECTIONS
Preheat the oven at 120ºC. First of all, we need to toast the flour in order to eliminate any potential moisture that it might have. To do this, lay the flour all over the bottom of a baking dish and toast it in the oven for approximately one hour, stirring in every 15 minutes so that it doesn’t burn.
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