TellingBird
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Posts: 2,417
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Post by TellingBird on Dec 30, 2004 13:23:36 GMT 9.5
BISCOCHITOS
2 cups lard (Crisco) 1-cup sugar 3 tblsp. Anise seed 6 cups flour 1 tblsp. Baking power 1 tsp salt 2/3 cup spiced rum (optional)* 1/3-cup water *If rum is not used just use water
Cream lard, sugar and anise seed together. Add dry ingredients Alternating the liquid and flour. Roll out dough about ¼ inch, Shape, then bake at 375 for about 10 minutes. Roll in cinnamon Sugar and store in airtight container.
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Post by Willow on Dec 30, 2004 22:00:24 GMT 9.5
I can vouch for these - made them a while back for a party and everyone loved them!!
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Post by Epi on Dec 31, 2004 7:28:24 GMT 9.5
Willow - did you use lard or a substitute?
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Post by Willow on Dec 31, 2004 8:37:31 GMT 9.5
No I used butter I think
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Post by Chips on Jan 1, 2005 17:23:32 GMT 9.5
What do you shape them as?
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Post by Willow on Jan 1, 2005 18:31:23 GMT 9.5
Just roundish shapes ....
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Post by Chips on Jan 2, 2005 15:46:55 GMT 9.5
WOMEN!! LOL... Do you do one big round shape or cut smaller amounts out of the pastry... C'mon... gimme a break.
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Post by Epi on Jan 2, 2005 18:15:34 GMT 9.5
Sigh, try taking your shoes off!
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Post by Willow on Jan 3, 2005 16:34:24 GMT 9.5
Do you do one big round shape or cut smaller amounts out of the pastry...
to quote Tellingbird
"Bisco Biscuit/cookie + chito = little/small"
So many small ones not one big one.
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Post by Chips on Jan 3, 2005 17:30:20 GMT 9.5
Sheesh!!! Talk about pulling teeth out of hens....
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TellingBird
Moderator
Village Elder
If no answer, send "Smoke Signal"! Wink*
Posts: 2,417
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Post by TellingBird on Jan 5, 2005 8:18:22 GMT 9.5
Ok, most New Mexican food eateries here, cut them into small unimpressive squares, but my wife, being the culinary artist and traditionalist tha she is, does the fancy cut method, which, yes, takes a long time, but the people we give them to, are always full of "Ooos" and "Ahhhhs" over them. I'm attaching a photo for anyone interested! Oh Joyce usesCrisco veg solid, rather than lard or butter. Lard, not good for you and butter changes the flavor and makes the dough too soft. Happy eating!
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Post by Willow on Jan 5, 2005 13:22:44 GMT 9.5
You know come to think of it mine were pretty soft but I dint know any better. Tell Joyce hers are most impressive!! Looks like a little crown.
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Post by Chips on Jan 5, 2005 14:31:18 GMT 9.5
Thanks Richard. Took the liberty of attaching the image brackets to your URL to bring the image back to the site.
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TellingBird
Moderator
Village Elder
If no answer, send "Smoke Signal"! Wink*
Posts: 2,417
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Post by TellingBird on Jan 6, 2005 10:04:04 GMT 9.5
Cool, I can use all the help you're willing to do! And, Willow, wish we could get away with sending you some, but afraid they wouldn't get through customs! If it was something to do with special regs as far as sending food there, then I'm sure the customs officials would eat them for themselves!!!
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Post by Chips on Jan 6, 2005 10:25:53 GMT 9.5
Too right they'd eat them... there has to be some perks to the job.
As far as posting pics goes... when making a post... if you look at the tags at the top...
4th in on the second row is a little picture...
Hit that and that will bring up the tags for your picture post ...
Delet the URL between the image brackets and add your picture URL... that should do the trick.
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