In a large mixing bowl combine flour and baking powder. Cut in shortening until well mixed. Make a well in center of mixture and slowly add suero. Knead dough with your fingers until smooth and add additional suero when necessary. It’s all right if the dough is sticky, more flour can be added. But I like it a little bit sticky—the galletas come out flakier.
Divide dough into 12 to 14 balls. Pat each ball out until about 1-inch thick. Place on ungreased cookie sheet and poke each galleta with a fork twice.
Set the oven to broil and broil for 1 additional minute or until golden brown.
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