Borrachos (Drunken ones)
- 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
- 400 grams of water
- 200 grams of sugar
- 80 grams of dark rum (optional)
- 7.5 grams of red gel food coloring
- 500 grams of Jungle Pulp Guava Puree
- 30 grams of cornstarch
- Preheat the oven to 350° F.
- 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.
- We mix the dry ingredients of the flour dough, cloves, and cinnamon and add them little by little to the blender.
- 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.
- 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.
- 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.