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Day of the Dead Recipe: Biscochitos

Biscochitos
Yields 4
With Day of the Dead fast approaching and the nights getting colder, now is the perfect time to make these delicious biscuits from Mexico, even better if you pair them with some gorgeous spiced style-Mexican hot chocolate.
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Prep Time
10 min
Cook Time
35 min
Total Time
55 min
Prep Time
10 min
Cook Time
35 min
Total Time
55 min
1085 calories
122 g
47 g
62 g
11 g
16 g
230 g
1360 g
50 g
8 g
43 g
Nutrition Facts
Serving Size
230g
Yields
4
Amount Per Serving
Calories 1085
Calories from Fat 550
% Daily Value *
Total Fat 62g
96%
Saturated Fat 16g
78%
Trans Fat 8g
Polyunsaturated Fat 18g
Monounsaturated Fat 25g
Cholesterol 47mg
16%
Sodium 1360mg
57%
Total Carbohydrates 122g
41%
Dietary Fiber 3g
13%
Sugars 50g
Protein 11g
Vitamin A
2%
Vitamin C
7%
Calcium
37%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200 g caster sugar, plus 150g cup for sprinkling
  2. 240g vegetable shortening
  3. 1 large egg
  4. 1 teaspoon pure vanilla extract
  5. Finely grated zest of 1 orange
  6. 375 g self raising flour
  7. 1/2 teaspoon baking powder
  8. 1/4 teaspoon table salt
  9. 2 teaspoons anise seeds
  10. 2 tablespoons water
  11. 1/2 teaspoon ground cinnamon
  12. self raising flour, for work surface
Instructions
  1. In a large bowl use an electric mixer to mix 225g caster sugar and the vegetable shortening on medium-high speed until light and fluffy, about 3 minutes. Add egg; beat to combine. Add vanilla, orange juice, and zest; beat to combine.
  2. Sift flour, baking powder, and salt. Gradually beat flour mixture into sugar mixture on low speed. Beat in anise seeds. On medium, gradually add 2 tablespoons water or more to form a ball. Wrap dough in plastic wrap; chill 30 minutes.
  3. Preheat oven to 175C degrees with a rack in centre. Combine cinnamon and remaining 150g sugar in a small bowl.
  4. On a floured surface, roll the dough to 1/4 inch thick. Cut dough into moons, stars, or shapes you like with a 2-inch cutter; lightly sift cinnamon-sugar over each shape. Place on parchment-lined baking sheets. Bake, 1 sheet at a time, 12 to 14 minutes; cookies should be set but not brown. Transfer the cookies and parchment to a wire rack to cool. Repeat with the remaining batches.
Adapted from Martha Stewart
beta
calories
1085
fat
62g
protein
11g
carbs
122g
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Adapted from Martha Stewart
Make Food http://make-food.org/

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