The Day of the Dead (All Saints' Day) is celebrated in many countries, but particularly in Latin America, including Peru. This celebration has its own culinary specialties. Maicillos , delicious crumbly corn cookies, 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 flavor. I offer you a gluten-free version that preserves all the authenticity of this Peruvian recipe.
Ingredients
Preparation
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Dough preparation: In a large bowl, mix 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 it has a sandy texture.
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Incorporate 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 (gas mark 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 a fork.
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Arrange the cookies on a baking sheet lined with parchment paper.
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Baking: Bake for 12 to 15 minutes, until the cookies are lightly golden. Let them cool on a wire 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, after baking, with dulce de leche.
Store the biscuits in an airtight container. They will keep for several days.
