Writer and expert2 years ago

Panela… biscuits. What could be better? Our award-winning Organic Panela Sugar in a buttery biscuit form, dipped into a foamy Cinnamon Latte. Simply good for the soul, and the treat we all deserve.

Servings: 18-22 biscuits
Prep Time: 20 minutes
Cook Time: 10 minutes
Passive Time: Resting and cooling time

Ingredients

115 g Butter (at room temperature)
240 g BONRAW Organic Panela Sugar
1 tsp Vanilla Extract (1/2 tsp for Latte)
1 egg (& 2 egg yolks)
225 g All Purpose Flour
15 g Ground Almond
1/4 tsp Lemon Zest
1 tsp Bicarbonate of Soda
3/4 tsp Ground Cinnamon
1/2 tsp Salt
1/4 tsp Ground Ginger
1/4 tsp Ground Nutmeg
1/4 tsp Ground Cloves
1/2 tsp Mixed Spices
115 ml Water
3 sticks Cinnamon
70 ml Espresso
200 ml Milk
200 ml Whipping Cream (for topping)

Method for the biscuits:

Mix all the dry ingredients in a separate bowl, leave BONRAW Organic Panela sugar aside.
In a stand mixer (fitted with the paddle attachment), cream the butter, BONRAW Organic Panela Sugar, and vanilla until combined and fluffy.
Add the eggs one at a time, while continuing to beat the mixture until it regains its fluffiness.
Gradually stir the dry ingredients into the sugar mixture one third at a time, until the dough is thoroughly mixed. The dough is delicate and dry, but, if it is too dry to combine, add a little milk to the mixture to make sure it is completely blended. It should be possible to shape the dough into a ball without it sticking to your hands.
It is best to allow a fairly long resting time before rolling or holding the dough, if possible, for 24 hours or at least overnight. Wrapped in clingfilm and chilled allows the spices to mature and seep into the dough, adding to the flavour. The dough can be left for up to 3 days before baking.
After 24 hours, pre-heat the oven to (fan) 175˚C and line a baking tray with parchment paper.
Remove rolled-out dough from the fridge and cut it into shapes by hand or with a cookie cutter. A tip to ensure clean cut edges to your Panela biscuits is to roll out the chilled dough to 3mm thick for authentic thin biscuits, and then put the pastry back in the fridge to cool down and rest.
Bake the cut or folded biscuits for 10 to 12 minutes, until the edges appear set and just begin to brown but watch carefully as they can turn from golden brown to burnt quickly.
Allow the Panela biscuits to cool for 15 minutes on the baking sheet and transfer them to a wire cooling rack.
Panela biscuits are not only good for dipping in coffee, but they can be perfect in all types of desserts and sweets, and they can be kept for several weeks in an airtight tin or jar.

Method for the cinnamon latte:

In a small saucepan, bring the water to a boil and stir in BONRAW Organic Panela Sugar until completely dissolved.
Reduce the heat, add the cinnamon sticks, cover, and simmer for about 5 minutes.
Remove the pan from the heat. Keep covered and allow the syrup to cool for at least 1 hour; for more flavour let it stand for up to 6 hours.
Remove the cinnamon sticks and stir in the vanilla extract
Transfer the syrup to a bottle with a tight seal and refrigerate.
Using an Italian coffee Moka for 3 servings, in a small/medium coffee glass pour 100ml of milk, 35ml of espresso and cinnamon syrup. Stir and then add some whipping cream on top. Repeat the same process for the second glass.