Coyotas de Piloncillo

In a large bowl, combine 500g of Wheat flour, 50g of grated Piloncillo (for the dough), Baking powder, and Salt. Mix well.

Add Lard to the dry ingredients and cut it in with your fingertips or a pastry blender until the mixture resembles coarse crumbs.

Gradually add 150g of Water, mixing until a soft, pliable dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Cover the dough with a clean cloth and let it rest for 30 minutes at room temperature.