Auntie Beryl's Mexican Wedding Biscuits

Prep Time
Cook Time
Ready In

"This recipe come from Belinda Jeffery's cookbook Mix & Bake. It was posted on the A.B.C. by Alison Alexander and I want to try this very soon. I thought others may be interested in trying these."

Original is 30 servings


  • Serving Size: 1 (23.7 g)
  • Calories 60.4
  • Total Fat - 1.7 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 3230.1 mg
  • Total Carbohydrate - 10.3 g
  • Dietary Fiber - 1.3 g
  • Sugars - 2.9 g
  • Protein - 1.7 g
  • Calcium - 8.3 mg
  • Iron - 0.5 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat the oven to 175ºc and line two or three baking trays with baking paper and set aside for later.

Step 2

Put the butter, icing sugar and vanilla extract into a bowl and, using an electric mixer, beat them together on medium speed for 5 minutes or until they're light and fluffy.

Step 3

Using another bowl, thoroughly mix the nuts and flour together; tip the nut mixture into the butter mixture and stir them together until they're well combined. You might find it best to do this stirring together with a spoon rather than using the mixer as too much mixing can cause the biscuits to toughen as they bake.)

Step 4

Drop heaped teaspoonfuls of the biscuit mixture onto the prepared baking trays, leaving a few centimeters between each one so the biscuits can spread a little as they cook.

Step 5

Bake the biscuits for about 20 minutes; halfway through the cooking time, rotate the trays so they sit on different shelves and turn each tray around, back to front; this helps them to cook evenly. After about 18 minutes, start checking the biscuits — they will be ready when the tops are speckled with gold and the bottoms are golden-brown (lift them carefully to check as they're rather fragile at this stage).

Step 6

While the biscuits are baking, sift a thick layer of icing sugar onto a plate. When the biscuits are ready, remove them from the oven and let them cool for a minute or so on the baking trays; sit a few biscuits at a time on the icing sugar and sift more icing sugar over the top. Transfer them to a wire rack and leave them to cool. Repeat with all the biscuits.

Step 7

When they biscuits are completely cool, carefully stack the biscuits in airtight jars or containers and seal them tightly.

Step 8

They keep well in airtight jars or containers for 2 weeks.


No special items needed.

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