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Mexican Aniseed Biscochitos Recipe

Mexican Aniseed Biscochitos
Servings: 24

From "The Ultimate Cookie Book" by Catherine Atkinson. These contain NO SHORTENING OR LARD (which is personally exciting...) and look great. The traditional shape for biscochitos is a fleur-de-lis, but they can far more easily be cut into simple squares, triangles, diamonds, or stars.

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Mexican Aniseed Biscochitos. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Mexican Aniseed Biscochitos in your home. Then, follow these steps below to serve Mexican Aniseed Biscochitos for your family or friends.

Ingredients

  • 1 1/2 all-purpose flour

  • 1 baking powder

  • 1 salt

  • 1 1/2 unsalted butter

  • 1/2 sugar

  • 1 egg

  • 1 anise seed

  • 1 brandy

  • 1/4 sugar

  • 1/2 ground cinnamon

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Mexican Aniseed Biscochitos in your home by yourself.

Directions: How to Make Mexican Aniseed Biscochitos

  1. Sift together the flour, baking powder and salt. Set aside.

  2. Beat the butter with the sugar until soft and fluffy. Add the egg, aniseed and brandy, beating until incorporated. Fold in the dry ingredients until just blended to a dough. Chill for 30 minutes.

  3. Preheat oven to 350 and lightly grease two baking sheets.

  4. On a lightly floured surface, roll out the chilled dough to about 1/8\ thickness.

  5. With a lightly floured cutter, pastry wheel, or knife, stamp out or cut out the dough into a simple shape., Place the cookies on the prepared baking sheets, spaced apart. Mix the remaining sugar and cinnamon together and sprinkle over the dough.

  6. Bake for about 10 minutes, or until just barely golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack with a metal spatula. Cool completely before storing in an airtight container for up to 1 week.

So that brings us to the end of this special Mexican Aniseed Biscochitos recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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