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Adriana Cavita’s galletas con grageas (Mexican cookies)
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I have really happy memories of making these cookies with my family at Christmas – we love things that are full of colour and the sprinkles certainly tick that box! You can find these biscuits in shops all over Mexico during the festive season, but it is much more fun to bake them at home.
140g margarine, softened and cut into cubes
60g unsalted butter, softened and cut into cubes
150g caster sugar
400g plain flour, sifted, plus extra for dusting
1 tsp baking powder
100g hundreds and thousands
1 Put the margarine, butter and sugar in a large bowl and mix with electric beaters (or a wooden spoon) until well combined. Slowly beat in 2 eggs, one by one, until fully incorporated. Sift in the flour, baking powder and a pinch of salt. Mix everything until combined, but don’t overwork the dough. Wrap the dough with baking parchment and chill for about 30 minutes.
2 Preheat the oven to 180ºC, gas mark 4. Line 2 large baking trays with parchment. Cover the work surface with a thin layer of flour and roll out the dough to 1cm thick. Using whatever cookie cutter you have, cut out as many cookies as you can from the dough, rerolling the scraps. Beat the remaining egg with a little water, brush over the cookies, then cover with the hundreds and thousands.
3 Transfer to the lined trays and bake for 15-20 minutes, depending on the size of the cookies. Transfer to a cooling rack and leave to cool completely before eating.
Typical values per serving:
This recipe was first published in November 2021.
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