From our archive of Lois Daish recipes, these "small, tender biscuits" are a delightful gift or are perfect with fresh berry desserts.
Photo Jane Ussher
There are many excellent products from small commercial bakers and confectioners to choose from, but for cooks who like to give something that they have made themselves, small, tender biscuits rolled in icing sugar are always popular. This version, with only a hint of nuts, is easily made in a food processor and, once baked, will keep for a month in an airtight container. Dust with more sifted icing sugar before serving on a plate as a sweetmeat, to accompany a bowl of berries, or with a cup of tea.
MEXICAN WEDDING CAKES
- 50g pecans or walnuts, roughly chopped
- 100g icing sugar
- 200g firm butter
- 1 tsp vanilla
- 225g standard flour
FINISHING
- 1 cup sifted icing sugar
Put the nuts and icing sugar into a processor and whiz until the nuts are as fine as the icing sugar. Cut the butter into chunks and add to the processor with the vanilla. Pulse until smooth. Add the flour and pulse until the mixture starts to clump. Tip out of the processor into a small bowl, cover with plastic wrap and chill in the fridge for 30-60 minutes. Preheat the oven to 175˚C. Roll the chilled dough into small balls, each one using about 2 teaspoons of dough. Place on a baking tray. Bake for about 15 minutes until the balls have flattened into mounds and are golden brown on the bottom and pale on top. Remove from the oven and cool for 5 minutes, then put the icing sugar on a platter and roll the warm cakes in it. Leave to cool and store in an airtight container. To serve, put on a plate and sift with a little more icing sugar. Makes about 4 dozen.
This recipe first appeared in the Listener on December 11 2004.