THE CINNAMON LAVA-CLOUDS

(Our Play on Mexican Wedding Cakes / Spiced Shortbread)

THE CINNAMON LAVA-CLOUDS

Ingredients: 250g Flour, 200g Butter, 100g Pecans (crushed), 2 tsp Cinnamon, 1 tsp Vanilla extract, 100g Icing sugar...

Ingredients

  • 250g Flour
  • 200g Butter
  • 100g Pecans (crushed)
  • 2 tsp Cinnamon
  • 1 tsp Vanilla extract
  • 100g Icing sugar

Cooking Method

  1. The Bloom Whisk spices and vanilla with a tiny 10ml splash of warm water to swell the aromatics.
  2. The Build Knead flour, butter, nuts, and the spiced liquid into a firm dough; form into small disks.
  3. The Bake Roast at 180°C for 15 minutes until pale golden; let cool for 5 minutes.
  4. The Marriage Roll the warm cookies in icing sugar until heavily coated.
  5. The Final Flourish Dust with raw cinnamon sugar and serve once cooled.

Cuisine: Mexican

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