Temperatures are dropping and there is a certain excitement in the air as the holidays creep closer. Before we know it, there will be beautiful trees, dancing lights, and all the baked goods a person could hope for! Personally, one of the highlights of my holiday season is a scrumptious little package of cookies that come all the way from New Mexico each year. Inside is a sweet little cookie called the Biscochito (sometimes spelled Bizcochito). All I can say is yum!
The Biscochito is like a mix between a shortbread and a snickerdoodle and is truly delectable! With a healthy dose of cinnamon, anise, and sugar, Biscochitos are the ultimate Christmas cookie! The Biscochito is also the first cookie to ever be named an official state cookie way back in 1989 as a way to help encourage people to bake at home. In a traditional Biscochito recipe, lard is a main ingredient and let me tell you, if you ever have the opportunity to try an authentic New Mexican made Biscochito, do not pass it up! However, lard is not vegan, so for this version I switched out lard for a dairy-free shortening alternative.
I have to admit that when first testing this recipe, I was a little worried my two kids (3 and 5) would not appreciate the cookie. I watched with trepidation during the taste test and was pleased that not only did they like the cookie, they kept coming back for more! Thankfully, with Hodgson Mill’s Gluten Free All Purpose Flour gluten free baking is so easy! Add in the Flax Chia Egg made with Hodgson Mill Flax/Chia Blend and you also have an egg-free treat, as well! Easy peasy.
The holidays are a time to spend time with loved ones, enjoy beautiful decorations, and homemade goodies! However, if you or a loved have food allergies or choose a vegan lifestyle, the holidays can be a rough time. Bake a little merriment for everyone, no matter their allergies, with Allergy Friendly Biscochitos!
- 3 cups Hodgson Mill Gluten Free All Purpose Baking Flour, additional 1 cup may be needed
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 lb. vegan shortening (I used Earth Balance Butter)
- 3/4 cup granulated sugar
- 1 tsp. ground anise seed
- 1 Flax Chia Egg
- 1/4 cup brandy, may substitute orange juice
- 1/8 cup granulated sugar, for topping
- 1/2 Tbsp. ground cinnamon, for topping
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a medium sized bowl, mix together Hodgson Mill Gluten Free Baking Flour, baking powder, and salt. Set aside.
3. In another bowl, mix together melted shortening and ¾ cup granulated sugar.
4. Mix in the ground anise seed and the Flax Chia Egg to the wet mixture.
5. Add the dry ingredients mixture and brandy to wet ingredients and combine well. If the cookie dough is not firm enough, add in additional flour ¼ cup at a time until the dough is firm enough for rolling. Dough will all firm a little in the refrigerator, so use sparingly!
6. Refrigerate cookie dough for at least 30 minutes.
7. Roll out cookie dough on a well floured surface and cut with cookie cutters. Place on a prepared baking sheet.
8. Sprinkle cookies with cinnamon and granulated sugar mixture.
9. Bake cookies in preheated oven for 8-10 minutes, checking often.
10. Allow to cool on a baking rack and enjoy!
Makes 24 cookies
Recipe adapted from Allrecipes.com
You can find Allergy Friendly Biscochitos and other recipes from Hodgson Mill by visiting the Recipes page.