New Baker: Lime, clove and coconut Mexican wedding cakes recipe

Date:24-01-2014 08:58:36 read:3

New Baker: Lime, clove and coconut Mexican wedding cakes recipe

These were named Mexico's 'state cookie' in the 20th century, though similar biscuits, known as Russian tea cakes, were part of tea ceremonies in 18th century Russia


Makes approx 30 biscuits

115g (4oz) unsalted butter, softened
70g (2½oz) icing sugar, plus extra for coating
2 tsp lime zest
¼ tsp ground cloves
1 tsp vanilla extract
3 tbsp ground almonds
6 tbsp sweetened desiccated coconut
130g (4½oz) plain flour

Using an electric mixer, beat the butter and 70g (2½oz) icing sugar until light and fluffy. Beat in the lime zest, ground cloves and vanilla, followed by the ground almonds and desiccated coconut. Continue mixing until no dry ingredients are visible. Scrape down the sides of the bowl and add the flour and ¼ tsp salt. Beat the mixture until it is well blended and no crumbly pieces remain. Remove the dough from the bowl, wrap it in clingfilm and chill until firm – about 30 minutes.

Preheat the oven to 175°C/350°F/gas mark 4. Line two baking-trays with baking-parchment. Divide the dough into pieces about the size of a walnut in its shell. Roll each piece between your palms to form a ball. Try to make all the dough balls the same size so that they bake uniformly. Place the balls 4-5cm (1½-2in) apart on the baking-trays (their bottoms will flatten slighting during baking). Bake until the edges of the cakes are only just beginning to brown – about 12 to 14 minutes.

Let the cakes cool on their trays for three to four minutes, and then roll them in icing sugar while still very warm. When they are cool, dust again with icing sugar to create a delicate powdery coating.

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