17.05.12
In a medium 3-quart saucepan, combine the piloncillo, the water and cinnamon. Place over medium heat and bring to a simmer. Lower the heat to medium-low and simmer for about 15 minutes, or until the piloncillo dissolves and the liquid thickens to a light syrup. Turn off the heat and remove the cinnamon stick. You should have about 1 1/4 cups piloncillo syrup, but it need not be exact. Add the butter and honey and stir until it melts.
In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Make a well in the center and pour in the piloncillo mixture. Mix with a rubber spatula until well combined. Add the 2 eggs and stir until thoroughly mixed. The dough will be very sticky, runny and gooey. Place 2 long pieces of plastic wrap, one horizontal and one vertical, in the bottom of a medium mixing bowl, letting the ends of the plastic wrap hang over the edge of the bowl. With a rubber spatula, scrape the dough onto the plastic wrap, bring the edges of the wrap over the dough and secure tightly. Refrigerate 2 hours up to a couple of days.
Source: msnbc.com