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Mexican Biscuits with Cinnamon Sugar Crust

Delightful Mexican biscuits topped with a sweet cinnamon sugar crust, offering a buttery softness and crunchy exterior, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 biscuits
Course: Dessert, Snack
Cuisine: Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

Biscuits Base
  • 1 cup lard or unsalted butter, softened Use coconut oil for a dairy-free option.
  • 3/4 cup granulated sugar
  • 1 large egg
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder Ensure it's fresh for best results.
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon anise seed Can substitute with nutmeg.
  • 1/4 teaspoon salt
Cinnamon Sugar Coating
  • to taste extra sugar and cinnamon For coating the biscuits.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened lard or unsalted butter with granulated sugar until light and fluffy.
  3. Beat in the large egg until well combined.
  4. In another bowl, combine all-purpose flour, baking powder, ground cinnamon, anise seed, and salt. Gradually mix this into the creamed mixture until just combined.
  5. Roll the dough into small balls and gently flatten them with your hands.
  6. In a separate bowl, mix extra sugar and cinnamon. Coat the flattened dough with this mixture.
Baking
  1. Place the cookies on ungreased baking sheets and bake for 10-12 minutes, or until lightly browned.
  2. Let them cool on wire racks before serving.

Notes

Store leftovers in an airtight container at room temperature for about 3-4 days. For longer storage, freeze them after cooling. Reheat in the oven prior to serving.