Ingredients:

Dough

• 250 grams of margarine
• 210 grams of sugar
• 2 eggs
• 125 grams of water
• 460 grams of flour
• 5 grams of cinnamon powder
• 5 grams of cloves
• 15 grams of baking powder

Syrup

• 400 grams of water
• 200 grams of sugar
• 80 grams of dark rum (optional)
• 7.5 grams of red gel food coloring

Filling

• 500 grams of Jungle Pulp Guava Puree
• 30 grams of cornstarch

 Preparation:

1. Preheat the oven to 350° F.
2. For the dough, in the blender, add the margarine and the sugar. Beat at medium speed for 5 minutes until it has a light yellow color. Add the eggs and water, and continue beating.
3. We mix the dry ingredients of the flour dough, cloves, and cinnamon and add them little by little to the blender.
4. When everything is integrated and we have a firm dough, we put the dough in a pastry bag with a thick nozzle. And on a tray, with the waxed paper, we are going to form the cookies for our Borrachos. We generate pressure and count 3 to 5 seconds on each lid so that they all have the most similar size. Two cookies should come out per Borrachos and we bake them at 350°F for 20 min.
5. For the syrup, in a saucepan, add the sugar and water. Stir and cook over low heat until it completely dissolves. Once we have the syrup, remove and cool a little and add the rum and the dye. We cool and reserve.
6. In another pot, place the 500 grams of Jungle Pulp Guava Puree and the cornstarch, heat over low heat, and continue mixing to thicken and obtain a jelly.