“Why Mexican?” I can hear you asking. It is because they have a spicy bite to them like most Mexican food.
This is due to the chilli and cinnamon that is added to the mixture. You can be as heavy-handed as you like with these spices.
If you only put a little you will wish you put more next time. Mexican Hot Chocolates have become quite popular and there are some great brands you can buy and make at home. Whenever I think of Mexico I think of a cartoon I watched when I was young.
It was called Speedy Gonzales and the little mexican mouse was always saying “Andale! Andale Ariba Ariba!”
I went to Mexico once, but I will not judge the whole country on that visit. I just popped over the border from California to a little town called Tijuana.
It was very touristy and I didn’t enjoy my visit. I was saddened by the people lining up at the border. However I have seen gorgeous places in Mexico that one day I would love to visit. Then of course there is the food! My whole family love real Mexican Food not Tacos from a box.
Well Andale Andale! Let’s get a move on and make these cookies.
- 1 cup plain flour
- 1/2 cup plus 1 tablespoon unsweetened Dutch Process cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup plus 1 tablespoon brown sugar
- 1/2 cup plus 1 tablespoons granulated sugar
- 1 cup of unsalted butter, slightly softened
- 1/2 teaspoon ground cinnamon
- Generous pinch of ground black pepper
- Generous pinch of cayenne pepper (Remeber be a bit heavy-handed or you won’t taste the bite!)
- 1 teaspoon vanilla
Combine the flour, cocoa, soda, and salt in a medium bowl. Mix thoroughly . Set aside. Combine the sugars in a small bowl and mix well with fingers pressing out any lumps.
In a medium mixing bowl, beat butter and sugar until creamy. Add cinnamon, cayenne and black peppers, and vanilla. Beat on high speed for about one minute. Beat in egg white. Stop the mixer. Add the flour mixture. Beat on low speed just until incorporated. Gather the dough together with your hands and chill at least 45 minutes, or until needed.
Place oven racks in the upper and lower third of the oven preheat to 170 C degrees. Line cookie sheet with baking paper.
Roll tablespoons of mixture into balls and place evenly on the trays. Then press each cookie down.
Bake 12 to 14 minutes. Rotate baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done. Allow cookies to cool completely before storing or stacking. Store in an airtight container up to two weeks, or freeze up to 2 months.
I have entered the Lurpak competition and would really appreciate it if you voted for me. Thank you
Share on Facebook