Fancy festive Mexican biscuits made for special occasions.
250 g/250 ml butter, slightly softened
100 g/125 ml sugar
280 g/500 ml cake flour
5 ml ground cinnamon
7 ml vanilla essence
± 15 ml water
100 g/250 ml pecan nuts, coarsely chopped
± 125 ml icing sugar to coat
- Preheat the oven to 180 °C and line 2 large baking trays and with Wizbake baking sheets.
- Place the butter or margarine and sugar in a mixing bowl and beat until creamed.
- Add the flour, cinnamon, vanilla and nuts and mix until a dough is formed, adding a few drops water as necessary to bind the dough.
- Break off walnut size portions of dough and roll into little ropes as thick as a little finger and with slightly tapered ends. Form into crescents and place onto baking trays.
- Alternatively, roll into walnut-sized balls.
- Bake for about 15 minutes or until lightly browned.
- Cool until firm and dust and coat with icing sugar.
- Store in airtight containers for up to a month.
Makes about 24 biscuits, depending on size.
Place sesame seeds onto a shallow plate, coat the balls with seeds and roll between the palms of the hands into little ropes before placing them onto baking trays.
Recipe by Carolié de Koster.