Here is a recipe with Ingredients I brought back from Mexico. Vanilla, Mexican Chocolate and Brown Sugar from Barbados. These easy to make cookies are delicious and keep for a long time in your cookie Jar. If you hide the cookie Jar!
Ingredients:
150g Bajan Brown Sugar
200g slightly salted Butter (at room temperature)
1 Egg
2 tsp Mexican Vanilla Extract
300g plain Flour
20g Mexican Chocolate
Cream together the Butter and Sugar with a wooden spoon. Beat in the Egg and Vanilla Extract.
Sift in the Flour. Bring the mixture together with a wooden spoon, just lightly so not to overwork the flour too much as that could make the cookies tough.
Take half of the cookie dough and spoon onto a sheet of cling film. Mold it and roll it into a sausage shape. Grate the Chocolate into the other half of the dough and mix lightly, for a marbled effect.
I nearly ate the cookie dough, it was so yummy...
Shape into a sausage in clingfilm as well.
Chill these in the fridge for about an hour to firm up.
Preheat the oven to 175C.
Line a baking sheet with geaseproof paper and lightly dust with flour.
Unravel the Dough and cut into 3 mm discs.
Space them out on the baking sheet.
You will need 2 baking sheets or do it in 2 parts.
Bake for about 15 minutes. Once the edges turn a golden brown they are ready.
Cool on a wire rack and don't eat them all at once!
A Bonus Picture from our little tripette to Chichen Itza.
