Mexican wedding biscuits

    20 minutes

    These small biscuits don't look like much but they taste fabulous. These are virtually the same as the Greek biscuits 'Kourambiedes' but these biscuits have pecans.

    9 people made this

    Serves: 30 

    • 230g butter
    • 1/3 cup (60g) icing sugar (divided)
    • 1 tablespoon good quality vanilla essence
    • 2 1/4cups (280g) plain flour
    • 1/2 teaspoon salt
    • 1/2 cup (90g) chopped pecans
    • extra icing sugar for rolling

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat the oven to 160 degrees C. Line a baking tray with baking paper.
    2. Cream the butter and 55g icing sugar together. Add the vanilla essence and mix.
    3. Sift the flour and salt together, stir in the chopped pecans, then add this to the creamed mixture and stir. The mixture will be stiff.
    4. Roll the dough into small balls - approx 3cm in diameter.
    5. Place the balls of dough on the lined baking tray (do not flatten). Bake for approximately 10 minutes till light golden brown in colour.
    6. Leave to cool for 1 minute then roll in the icing sugar. Take care not to burn your fingers.


    You can also roll the biscuits in the icing sugar again once they've cooled completely.

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