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

    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

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat the oven to 160 C / 140 C Fan / Gas 3.
    2. Cream the butter and 55g icing sugar together. Add the vanilla extract and mix.
    3. 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.
    4. Roll the dough into small balls - approx 3cm (1 1/4 in) in diameter.
    5. Place the balls of dough on the lined baking tray (do not flatten). Bake for approximately 10 minutes till light golden brown in colour.
    6. Leave to cool for 1 minute then roll in the icing sugar. Take care not to burn your fingers.


    You can also roll the biscuits in the icing sugar again once they've cooled completely.

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