Every night when my dad has his evening tea while relaxing in front of the television he likes to nibble on something sweet.
I very seldom bake biscuits, because they never last that long for me to enjoy. As soon as I bake biscuits, my mum wraps up the entire loot and hands them out.
I was reading “The joy of vegan baking,” by Colleen Patrick – Goudreau, when I came across a recipe for Mexican wedding cookies that looked similar to a recipe by Anna Olson, expect Anna’s had eggs and black pepper in, which Colleen’s did not have.
The biscuits were super duper easy to make in a mixer and even easier to shape thanks to the use of an ice cream scoop.
The verdict on these cookies, delicious and soft and oh so moist, the icing sugar that encloses the outside of the cookie… just the cherry on the top. One would never say that this was an eggless biscuit recipe.
This recipes make 24 medium sized cookies.
- 225g x Margarine.
- ¼ x cup castor sugar.
- 2 x tsp vanilla essence.
- 2 x cups cake flour, sifted.
- 1 x cup pecan nuts, roughly chopped.
- Icing sugar, sifted to roll the cookies in… roughly a cup
- In your mixing bowl, cream the margarine, castor sugar and vanilla essence together till light and fluffy.
- Add the flour and mix till well combined.
- Fold in your chopped nuts.
- Using a mechanical ice cream scoop, scoop out the mixture and shape into balls.
- Pop into a pre heated oven and bake at 180 degrees for 20 – 25 minutes, or until the bottoms on the cookies are nice and golden brown.
- As soon as you remove the cookies from the oven, while they are still hot, roll them in the icing sugar, dust off the excess and allow to cool completely on an cool rack.
PLEASE BEWARE, THESE COOKIES ARE HIGHLY ADDICTIVE.