A reader asked me for the recipe of Champurradas a 'cookie' I've grown up with but haven't had the curiosity to find out how it was done and in some ways I wish I hadn´t found out!
Champurradas are under the category of what we call 'Pan de Manteca'. For breakfast a snack people say let's get pan de manteca and under that category fall various types of bread, cortadas, batidos, conchas, conchitas, batidas, besos, etc, and hojaldras, champurradas, etc, the latter group being 'pan de manteca tostado' (toasted). I knew that basically all are done with the same dough variating mainly on the shape, topping and time in the oven. The name Pan de Manteca should have hinted that the main ingredient is manteca (lard, shortening)....
5 ounces of shortening
5 ounces of sugar
A handful of soft flour (not the normal gold medal kind)
Mix the first three ingredients, make a ball and flatten the ball to the size and thickness you want the champurrada to be. Sprinkle with sesame seed.
Bake for 25 minutes at 350F
After knowing how the are made I figured I need to stay away from them as much as possible, but when I do have them I will have them either with frijoles volteados on top or dunken in coffee! (although the etiquette says you can only dunk them when you are at home with no guests).
PS. The recipe was give by Daniel a former boy now a teacher at Miguel Magone where, among many good things they do, they run a bakery.