Last night I made some of these biscuits for my friend. They are a New Mexican speciality and are just so easy and tasty.

1lb butter-flavoured Crisco
1 ½ cups sugar
2 tsp anise seed
2 eggs, beaten
6 cups flour
3 tsp baking powder
1 tsp salt
½ cup orange juice
¼ cup sugar
1 tbs cinnamon

Cream Crisco, sugar and anise seed in a large bowl. Add eggs and beat well. Combine flour, baking powder and salt in a large bowl. Alternately add flour mixture and orange juice to creamed mixture until a stiff dough is formed. Knead dough slightly and pat or roll to a ¼ to ½ inch thickness. Cut dough into desired shapes.

Combine sugar and cinnamon in a small bowl. Dust the top of each cookie with a small amount of the cinnamon-sugar mixture. Bake at 350 (GM4) for 10 mins, or until cookies are lightly browned.

Alison’s tips!
I halve the amount of the ingredients and instead of ‘Crisco’ (whatever that is) use 50/50 lard and butter. This still makes loads of dough, so I usually freeze some for biscochito emergencies. You can get anise seeds from a health food or herb shop (in Sheffield, Wicker Herbal near the Winter Garden).

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