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Biscochitos

  • Anise seeds: 1 teaspoon
  • Baking powder: 2.5 teaspoons
  • Eggs: 1
  • Flour: 350g
  • Milk: 25g
  • Salt: 1/4 tsp
  • Shortening (or lard, or half lard and half shortening): 160g
  • Sugar: 125g
  1. Mix a 1/4 cup of sugar with fresh cinnamon for dipping the cookies and set aside.
  2. Sift the flour, baking powder, and salt together. Sift well and then set aside.
  3. Beat the shortening until creamy, add sugar a little at a time, beating continuously.
  4. Add eggs one at a time, continuing to beat, then add the brandy/wine/milk and continue to beat for at least another minute.
  5. Add the anise, and mix.
  6. Add this mixture to the flour mixture and knead well.
  7. Let rest for at least 30 minutes in the fridge.
  8. Roll the dough very thin and then use cookie cutters into desired shapes.
  9. Bake at 180c for about 10 minutes or until golden brown.
  10. While the cookies are still hot, dip both sides into the sugar/cinnamon mixture. (cookies should be hot so the sugar/cinnamon sticks to the cookies.)