Mexican wedding cakes
20 min
These small all-butter biscuits have no aesthetic appeal - they look like balls of uncooked dough rolled in icing sugar. But trust me, they taste absolutely delicious! These are virtually the same as the Greek 'Kourabiedes'.
3 people made this
Ingredients
Makes: 30 biscuits
- 225g (8 oz) butter
- 55g (2 oz) icing sugar
- 1 tablespoon good quality vanilla extract
- 280g (10 oz) plain flour
- 1/2 teaspoon salt
- 100g (3 1/2 oz) chopped pecans
- extra icing sugar for rolling
Method
Prep:10min ›
Cook:10min ›
Ready in:20min
- Heat the oven to 160 C / 140 C Fan / Gas 3.
- Cream the butter and 55g icing sugar together. Add the vanilla extract and mix.
- Sift the flour and salt together, stir in the chopped pecans, then add this to the creamed mixture and stir. The mixture will be stiff.
- Roll the dough into small balls - approx 3cm (1 1/4 in) in diameter.
- Place the balls of dough on the lined baking tray (do not flatten). Bake for approximately 10 minutes till light golden brown in colour.
- Leave to cool for 1 minute then roll in the icing sugar. Take care not to burn your fingers.
Note
You can also roll the biscuits in the icing sugar again once they've cooled completely.
