Auntie Beryls Mexican Wedding Biscuits

Ingredients

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250 grams unsalted butter, at room temperature, cut into large chunks
80 grams pure icing sugar, sifted ( 1/2 cup )
2 1/2 teaspoons vanilla extract

70 grams roasted pecans, hazelnuts or walnuts, very finely chopped
300 grams plain flour, sifted ( 2 cups )
Icing sugar, for coating

Nutritional

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.