DessertsMedium

Piloncillo Piggy Biscuits

Name: Piloncillo Piggy Biscuits
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 400 g Plain flour; 200 g Grated piloncillo; 80 g Lard; 1 tsp Baking powder; 0.5 tsp Bicarbonate of soda; 1 raja Cinnamon stick; 0.5 tsp Aniseed; 0.5 tsp Salt

50 min (30 prep + 20 cook) Medium 12 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 16 Apr 2026

Piggy-shaped sweet bread made with piloncillo and spices.

About this recipe

Mexican sweet bread in piggy shape made with piloncillo and spices, with firm texture and intense caramel flavour. A classic of Mexican baking.

History & Origin

Piloncillo piggy biscuits are one of Mexico's most endearing and nostalgic sweet breads, instantly recognisable by their little pig shape and dark colour from piloncillo. Their history dates back to the 18th century, when bakers of New Spain began creating breads in animal shapes. Piloncillo gives these breads their unmistakable flavour: deep sweetness with notes of caramel and molasses. The traditional spices, cinnamon and aniseed, complement the piloncillo perfectly. Mexican children grow up with the memory of biting the piggy's head first.

Estimated cost

£5.00

Total cost

£0.42

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

200

Calories

Protein

38g

Carbohydrates

Fat

Fibre

160mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Boil the grated piloncillo with half a cup of water, cinnamon and aniseed until dissolved and a thick syrup forms. Leave to cool.
2
In a bowl, mix the flour with baking powder, bicarbonate of soda and salt. Add the softened lard and mix with your hands until it resembles wet sand.
3
Incorporate the cooled piloncillo syrup and knead until you have a firm, workable dough. If too sticky, add a little more flour.
4
Roll out the dough to 1cm thickness on a floured surface. Cut with a piggy-shaped cutter or form the piggies by hand.
💡 If you don't have a cutter, form cylinders with little legs and a snout.
5
Place on a baking tray lined with baking paper and bake at 170C for 18-20 minutes. They should not brown too much. Leave to cool completely on the tray.
💡 They harden as they cool; if they come out of the oven soft, that's correct.