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A little bit of Biscochitos history!
In the 17th century, European and Spanish immigrants arrived in Mexico and brought their own culture, religion and even food. Just like one of many dishes incorporated into indigenous cuisine, biscochitos have become famous in New Mexico evolving over the years.
It was developed by the people of New Mexico, centuries after the first Spanish colonies came to New Mexico. The cookie-making process has been influenced not only by local and domestic customs.
In 1989, the state of New Mexico adopted the biscochitos as a national cookie. This move made New Mexico the first state with an official cookie. It is usually served on special occasions like weddings, baptisms and religious celebrations.
Since this cookie is rarely seen in other countries, how about making it in your own house?
Ingredients
3 cups flour
2 teaspoon brandy
1 egg
¾ cup sugar
¼ teaspoon salt
1 ½ teaspoon baking powder
1 teaspoon anise seeds
220-gram lard ( white fat )
Method
- Take a medium bowl, add flour, baking powder and salt into it.
- Add the anise seeds with a pestle until they thicken.
- In another bowl, beat pork fat and sugar with anise until fluffy.
- Beat the egg with the cream of lard and egg mixture.
- Add the flour and brandy until everything is combined.
- Place the dough on a lightly floured surface and spread to a thickness of ¼ to half an inch. The dough is a bit brittle.
- Cut out the shapes with cookie cutters or by hand. The traditional shape of cookies is the fluer de lis.
- Sprinkle it with sugar.
- Bake the cookies in the oven at 350 degrees for a maximum of 10 minutes until golden brown.
- Serve and enjoy your summer holidays.
You can serve biscochitos with coffee or milk in the morning.
