A melt-in-the-mouth classic with a touch of festive charm, these Mexican Sand Biscuits are delicately buttery, gently sweetened with honey, and generously studded with walnuts. Once baked to a perfect pale golden hue, they’re tossed in a cloud of cinnamon-kissed powdered sugar, creating that signature ‘sandy’ finish. Crisp on the outside, soft inside, and irresistibly aromatic, they make a perfect addition to tea-time spreads, holiday cookie tins, or quiet moments with coffee. Simple to make, and even easier to fall in love with!
Mexican Sand Biscuits
Course: BakeryCuisine: MexicanDifficulty: Intermediate
Servings
30
biscuitsPrep time
15
minutesCooking time
20
minutesIngredients
1 cup Butter
½ cup Powdered Sugar
2 tbsp Honey
1 tsp Vanilla Essence
2¼ cup Flour
¾ cup Walnuts, chopped
½ cup Sifted Powdered Sugar (for coating)
1 tsp Cinnamon Powder
Directions
- Beat butter in a large mixing bowl using an electric mixer on medium speed for 30 seconds.
- Add ½ cup powdered sugar and beat until combined.
- Mix in the honey and vanilla essence, beating well until the mixture is fluffy.
- Gradually beat in as much flour as possible.
- Stir in the remaining flour and chopped walnuts by hand, mixing thoroughly.
- Shape the dough into 1-inch balls.
- Place balls 1½ inches apart on greased baking sheets.
- Bake at 160°C (320°F) for 10 –15 minutes or until lightly golden.
- While still warm, roll biscuits in sifted powdered sugar and cinnamon powder.
- Transfer to a wire rack to cool completely.
