Perrunillas – Cookies from Extremadura

Type of dish: Pastries
Temperature: Room temperature
Allergens
Eggs
Eggs
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Lard 0.117 kg
Sugar 0.067 kg
Anise seed 0.833 g
Lemon 0.002 kg
Eggs 0.75 ud
Anise spirit 0.006 l
Ground cinnamon 0.833 g
Plain flour 0.25 kg
Elaboration
  • Separate the egg whites from the yolks. The yolks are used to make the dough and the whites to egg wash the cookies.
  • Mix all the ingredients except the flour. Then, add in the flour and knead the dough for 12 minutes. If the texture is not thick enough, add in some more flour.
  • Now you can shape the dough balls as follows: making balls of 100 g. or making cookies in 2cm thickness.
  • Place the cookies on a baking tray and let them cool in the fridge until they harden up (so that you can cut them easily with a dough cutter).
  • If you had chosen to make balls, after cooling them in the fridge, gently flatten them down.
  • Egg wash the cookies and add granulated sugar on top. Bake them at 200 ºC.
Nutritional information (1 portion)
Fiber 1.73 g
Saturates 9.51 g
Monounsaturated fatty acids 10.45 g
Polyunsaturated fatty acids 4.04 g
Cholesterol 50.79 mg
Calcium 15.19 mg
Iron 0.81 mg
Zinc 0.52 mg
Vitamin A 17.1 ug
Vitamin C 0.15 g
Folic acid 15.55 ug
Salt (Sodium) 13.2 mg
Sugars 12.69 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.