RECIPE: MEXICAN WEDDING BISCUITS
I first tasted these delightful biscuits as a child at a christening. Years later I discovered the recipe in an Ina Paarman’s (the South African Delia Smith!) recipe book . These delightful biscuits are often served as a favors at Mexican Weddings. It makes a great Christmas stocking filler, or can be served as part of a dessert table.
YOU WILL NEED:
- 250g butter
- 100g castor sugar
- 10ml vanilla essence
- 200g finely chopped almonds
- 240g cake flour
- 2.5ml salt
- icing sugar for dusting the biscuits
- baking tray (35cm x 25cm x 2cm)
Easy to prepare (60 min)
Cream the butter, sugar and vanilla essence until light and fluffy. Add all the dry ingredients except the icing sugar, mixing them lightly together. Lastly, add the nuts and mix through the dough.
Cover dough with cling wrap and let it rest for 30 minutes in the fridge.
Preheat your oven to 180 °C / 160 °C Fan / gas 4.
Shape dough in 2.5cm balls and don’t flatten them. Bake in the oven until a pale straw colour for about 20 minutes.
Remove the hot biscuits from the baking tray and sieve icing sugar over them. If necessary, sieve a second layer of icing sugar over biscuits before serving.
- Use chopped pecan nuts or pistachios instead of almonds.
- This is such a versatile recipe! Experiment by adding cinnamon, allspice or ginger to the dough for a more Christmassy biscuit flavour.
- Serve the biscuits with hot chocolate on Christmas or Boxing Day