If you remember my column from last month, I tried making Champurradas using an online recipe. The result turned out thicker than I wanted, so I experimented with different ingredients to improve it. I’m happy to say that after several attempts (and failures), I finally have a recipe ready to share! Grab two large bowls and a digital weight scale. In one bowl, whisk 1 pound (3 to 3⅓ cups) of flour and 1 tbsp of baking soda until thoroughly mixed and then set aside. Then mix 5 oz. of sugar and two eggs in the other bowl. A stand mixer will also work if you have one. If you want to make a vegan option, use 4 oz. of egg replacer or another egg-free ingredient. I used some aquafaba from a can of chickpeas as a replacement for the eggs. Once the eggs and sugar are combined, add a stick of softened butter and 3 tbsp. of milk, and stir together. My vegan substitutes were 4 oz. of Vegetable Oil spread and 3 tbsp. of Oat milk. I also mixed 1 tsp of vanilla extract and 1 tsp of cinnamon into the wet ingredients for a richer flavor. I suggest adding some extra vanilla if using vegan ingredients, but feel free to experiment. Bring the flour and baking powder mix and make a hole in the center to create a nest. Then pour all the wet ingredients into the nest, using a rubber spatula to scrape the rest into the bowl.   Now is the time to combine the wet and dry ingredients. If using your hands, coat them in flour to prevent too much sticking, then push the flour to the center of the bowl where the wet mix is nested. Once combined, keep kneading the dough until you don’t see any drier flour. The result should look like a typical cookie dough; no raw flour should be visible. Start preheating the oven to 350 degrees at this point. Tear pieces of the dough apart and roll them into medium-sized balls. Each ball should weigh about 3 oz. To flatten them into cookie form, I used a tortilla press to shape the Champurradas evenly. If you don’t have one, place the dough ball on a piece of parchment paper and then use a plate lined with parchment paper to flatten them. A tortilla press will also need parchment paper or a plastic bag to prevent the dough from sticking. Make sure not to flatten them all the way, as they should be at least ½ a centimeter thick. Place the Champurradas on a buttered or oiled cookie tray and brush them with milk. Then sprinkle enough sesame seeds on the cookies before putting them into the oven. The Champurradas will be done in 20 minutes or until golden. You can enjoy them fresh, but I like them best after a few days when stale. Dunk them into coffee or hot chocolate and enjoy! Read More From This Writer All Post Art Books Business Community Education Entertainment Food & Culture Health Interviews Military & Veterans Peace People Politics CARNITA TACOS May 1, 2023/No Comments The taco is undeniably one of the most iconic foods of Mexico and greater Latin America. The Buffalo area has Read More LA PUPUSA April 1, 2023/No Comments My first few columns mainly focused on foods from Guatemala, which should not be surprising considering my background. This month, Read More LATIN FOOD, LATIN RECIPES: CHAMPURRADAS March 1, 2023/No Comments LATIN FOOD, LATIN RECIPES: CHAMPURRADAS If you remember my column from last month, I tried making Champurradas using an online Read More Load More End of Content.