Piedras (Stones) cookies – baked goods made from yesterday's bread

Ingredients:

• 4 1/2 cups (475 g) crumbled pan dulce, sweet rolls, see note*
• 1 and 3/4 cups (227 g) flour
• 1/4 cup (100 g) grated piloncillo sugar, plus more for sprinkling*
• 1.5 tsp baking powder
• 1.5 tsp of baking soda
• 0.5 tsp salt
• 7 tbsp melted butter
• 1 cup unsweetened almond milk

Preparation:

1. Preheat oven to 175°C. Line a couple of baking sheets with parchment paper.
2. In a large bowl, combine all dry ingredients. Pour in the butter and milk and mix well with a wooden spoon until a sticky but firm dough forms.
3. Using a 1/3-cup ice cream scoop, drop the dough balls onto the prepared baking sheets, spacing them at least 2.5 cm apart, and sprinkle with sugar. Place the baking sheets in the oven and bake until golden brown and firm to the touch, 23-25 ​​minutes.
4. Transfer to a wire rack and cool.
   
   
   Note *
   
   For the dough I used different types of crumbs pan dulce (conchas, ombligos, empanadas, and panochas), as well as a little ground malt bread. All this gives the cookies a special aroma and sweetness.
   
   If you are using stale table bread to make the crumbs, double the amount of piloncillo and add a little more milk to make a sticky dough.
   
   

   Piloncillo

   

   
   Cane sugar is made from fresh sugarcane juice. The syrup is evaporated at high temperatures until all the sugar is extracted. The resulting unrefined sugar, or piloncillo, is used primarily in hot drinks and combined with cocoa, cinnamon, or coffee. In baked goods, it can be substituted with turbinado and muscovado sugar.