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Piloncillo or brown sugar in coyotas?
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The Galloping Gourmand
Mar 1, 2007, 10:49:30 AM3/1/07
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A google search of this group shows a Spanish language recipe for
coyotas, which are a sort of 2-layer Mexican cookie made with flour,
baking powder, a lot of butter and crushed piloncillo is mixed with
the flour and more of the crushed piloncillo is between the two
layers, which are then pinched together in a greased mold and baked in
the oven.
coyotas, which are a sort of 2-layer Mexican cookie made with flour,
baking powder, a lot of butter and crushed piloncillo is mixed with
the flour and more of the crushed piloncillo is between the two
layers, which are then pinched together in a greased mold and baked in
the oven.
Is there really a big difference between molded piloncillo and brown
sugar?
It just seems like brown sugar would be easier to use.
Wayne Lundberg
Mar 1, 2007, 11:35:37 AM3/1/07
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"The Galloping Gourmand" <flying...@yahoo.com> wrote in message
news:1172764170....@h3g2000cwc.googlegroups.com...
missing in regular packaged brown sugar. For sure the brown sugar is easier
to use.
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