The Day of the Dead (All Saints' Day) is celebrated in many countries but particularly in Latin America and therefore in Peru. This celebration has its own culinary specialties. Maicillos , delicious crumbly cookies made from corn, are a traditional specialty of this holiday . These small cakes, traditionally offered as a tribute to ancestors, are distinguished by their light texture and delicate taste. I offer you a gluten-free version which preserves all the authenticity of this Peruvian recipe.
Ingredients
Preparation
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Make the dough: In a large bowl, combine the corn flour, rice flour, powdered sugar, ground anise seeds, baking powder and salt.
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Add the butter cut into small pieces. Work the mixture with your fingertips until you obtain a sandy texture.
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Add the eggs and vanilla extract, then knead until a smooth dough forms. If the dough is too dry, add a tablespoon of cold water.
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Resting the dough: Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes. This will allow the flavors to develop and make shaping easier.
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Shaping the biscuits: Preheat your oven to 180°C (th. 6).
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Take small pieces of dough the size of a walnut and flatten them into a round shape in the palm of your hand. Score the top with a knife or fork.
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Place the biscuits on a baking tray covered with baking paper.
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Cooking: Bake for 12 to 15 minutes, until the biscuits are lightly golden. Let them cool on a rack before handling to prevent them from breaking.
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Decoration (optional): Sprinkle with icing sugar for an extra sweet touch.
Note
You can also prepare these little cakes by making a "small hole" with your finger before baking, then filling them with milk jam after baking.
Store the cookies in an airtight container. They will keep for several days.
