An English, shortbread-based version of the classic Mexican wedding cookie – perfect for homemade wedding favours
Prep:30 mins Cook:20 mins
Nutrition per serving
250g salted butter, softened
140g caster sugar
1 egg, separated, plus 2 egg yolks
2 tsp vanilla extract
100g ground rice
300g plain flour
140g preserving sugar (or demerara sugar)
Printing off labels If you like the labels in the picture, you can print them off here. Simply cut them out and fold each one in half across the dotted line. Staple to the top of a small cellophane bag.Making your cookies ahead Make up to 2 months before if freezing,
or up to 4 days before if using straight
away, and store in an airtight container. You can package up to 4 days ahead if
you're using airtight packaging, like bags. If you're worried about guests with
allergies, it's a good idea to list all
the ingredients on the label.Finishing touches All the packaging we used to present our
favours is easily available on the high street.
Head to the haberdashery section at
John Lewis for ribbon, string, parcel labels
and butterfly clips.
Visit Confetti stores, or shop online at
confetti.co.uk, for all boxes, bags and
lollipop buckets. Our cookies are wrapped in
medium cellophane bags (45 x 85 x 220mm),
£4.99 for 50.
In a large bowl, mix the butter, caster
sugar, three yolks and vanilla with a wooden
spoon until creamy. Stir in the ground
rice and flour – you may need to get your
hands in at the end to get all of the dry
ingredients incorporated. Roughly divide
the mixture into 3.
Lay out 3 large sheets of greaseproof
paper, and on each one, roll out a third
of the dough into a long, thin sausage –
about 1in thick. Use the paper to help
you to roll it out as smoothly and evenly
as possible. Lightly beat the egg white,
then brush all over the dough. Scatter
over the preserving sugar and roll so the
dough is completely coated. Wrap up in
the paper and carefully transfer to the
fridge to chill for 30-40 mins until firm.
At this stage you can freeze for up to
2 months, wrapped well in cling film.
Heat oven to 200C/180C fan/gas 6.
Using a sharp knife, slice each roll into
roughly 20-30 small biscuits. Arrange
over baking parchment-lined baking trays
– they will spread a little so leave gaps.
Bake for 8-12 mins until pale golden. Cool
on the trays until firm. Can also be frozen
at this stage for up to a month.