Sweet and spicy Mexican biscuits

    2 hours 42 min

    I love these biscuits. They are an easy slice and bake variety, which are chocolaty and crunchy, and have just a hint of spiciness in the finish, from the cinnamon and chilli.


    Oxfordshire, England, UK
    8 people made this

    Makes: 3 dozen biscuits

    • 80 to 100g caster sugar
    • 110g butter or margarine, softened
    • 1 egg
    • 1/2 teaspoon vanilla extract
    • 150g plain flour
    • 60g hot chocolate mix or cocoa powder
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon chilli powder or cayenne pepper

    Prep:30min  ›  Cook:12min  ›  Extra time:2hr  ›  Ready in:2hr42min 

    1. Measure the sugar, using 80g is you plan to use hot chocolate mix, or using 100g if you plan to use cocoa powder. Cream the butter and sugar together. Mix in the egg and vanilla. Once smooth, add in the dry ingredients (flour, cocoa, baking powder and spices), to form a dough.
    2. Roll the dough into a log about 4cm in diameter. Wrap the log(s) tightly in cling film and chill in the fridge until firm, at least 2 hours. These will also keep in the fridge for up to 3 days if you don't want to bake straightaway.
    3. When ready to bake, heat oven to 180 C / Gas 4.
    4. Slice the dough into 3mm thick rounds. Place the rounds about 1cm apart on a baking tray.
    5. Bake the biscuits for 12 to 14 minutes, or until the edges of the biscuits are firm but the tops are still soft.
    6. Place the biscuits on wire racks and cool completely before eating.

    Freezing tip

    You can also freeze the logs of dough for up to 3 months, wrapped tightly in cling film. Simply cut with a sharp knife and bake from frozen at the same temperature. You may need to increase the cooking time.


    Want them quicker? If you don't want to wait to chill the dough, then you can use your hands to form the dough into small balls and bake straightaway.

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    Reviews in English (1)


    Very easy to make and taste great!  -  07 Jul 2014