Baked Gorditas with Piloncillo and Cinnamon

1. In a small saucepan, combine the Piloncillo and 100g of Water. Heat over medium-low heat, stirring occasionally, until the Piloncillo is completely dissolved, forming a syrup. Let it cool slightly.

2. In a large bowl, combine the Masa harina, Mexican cinnamon, and Salt. Mix well.

3. Add the melted Unsalted butter and the cooled Piloncillo syrup to the Masa harina mixture. Gradually add the remaining 300g of Water, kneading until a soft, pliable dough forms. The dough should not be sticky; adjust water if necessary.