My friend Maria served these with another wonderful dessert when we went to their place for a Mexican fiesta.
For our Mexican lunch this time I need a gluten-free version of this biscuit and I have adapted this recipe from glutenfreegirl.com. I don’t like buying a whole packet of something I don’t have for a tiny teaspoon full so I have substituted chia seeds. I used black but you can also buy white chia if you don’t want the flecks. As long as it’s gluten-free you can use just about anything here. LSA mix would be fine too.
The perfect extra to serve with my Cinnamon ice-cream here. The results are fabulous: a gluten-free biscuit that doesn’t taste like gluten-free!
Ingredients:
Makes about 30
1/2 cup pecans
3/4 cup pure icing sugar, plus more for dusting
280 grams gluten-free all purpose (plain) flour
1 teaspoon chia seeds
tiny pinch salt
112g cold unsalted butter, cut into chunks
112g cold vegetable shortening, cut into chunks
1 large egg, at room temperature
Preparing to bake. Preheat the oven to 160° Fan Forced. Line two trays with baking paper.
Put the pecans & chia seeds in a food processor (or mortar and pestle, if you want to be authentic) and whirl them up until they are finely ground. Add the icing sugar and pulse the food processor until the pecans and sugar are combined. Remove and set aside.
Cutting the fats into the flour. Put the flour and salt into the food processor. Add the chunks of cold butter and vegetable shortening and process until you have a crumbly mixture. Don’t over work it.
Finishing the dough. Add the pecan and sugar mixture to the dough. Work it in with your hands. Crack the egg into the bowl and combine everything together, thoroughly, using a small bread & butter knife. (And be sure to work quickly. You don’t want that butter and shortening to warm up too much.) Work the dough until it comes together as one ball of dough.
Baking the cookies. Make a ball of dough about the size of a walnut. Pat down the dough ball just a bit with your fingertips. Leaving about 2cm of space between all the dough balls, fill the baking trays. Slide the baking sheet into the oven and bake the cookies until they are just starting to colour, about 20 to 25 minutes.
Pull the baking sheet out of the oven and immediately dust the cookies with icing sugar. Allow them to cool for 10 minutes, then carefully transfer them to a cooling rack.
Wait until they are completely cold before eating 🙂
I have just found a great place to buy Mexican ingredients in Sydney as I am now totally into the Mexican wave here: Fireworks.
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