Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Sift the flour, baking powder, and salt together in a separate bowl.
5. Gradually add the dry ingredients to the butter mixture, mixing until well combined.
6. Stir in the vanilla extract.
7. Divide the dough into two equal portions and shape each into a log about 2 inches in diameter.
8. Place the logs on the prepared baking sheet, leaving enough space in between.
9. Bake for 20-25 minutes or until lightly golden brown.
10. Remove from the oven and let cool for a few minutes.
11. Using a sharp knife, slice the logs into 1/2-inch thick pieces.
12. Arrange the slices on the baking sheet and bake for another 10-15 minutes or until crisp and golden brown.
13. Remove from the oven and let cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes about 24-30 pieces of biscocho.
Nutritional information:
Each serving (1 piece) contains approximately:
- Calories: 90
- Fat: 4g
- Carbohydrates: 12g
- Protein: 1g
- Sodium: 45mg
- Sugar: 4g
Substitutions for ingredients:
- You can use margarine instead of butter.
- You can use brown sugar instead of white sugar.
- You can use almond extract instead of vanilla extract.
Variations:
- You can add 1/2 cup of chopped nuts (such as almonds or pecans) to the dough.
- You can sprinkle cinnamon sugar on top of the biscocho before baking.
- You can dip the biscocho in melted chocolate after baking.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Don't overmix the dough or the biscocho will be tough.
- You can freeze the sliced biscocho for up to 3 months.
Storage instructions:
Store the biscocho in an airtight container at room temperature for up to 1 week.
Reheating instructions:
To reheat the biscocho, place it in a preheated oven at 350°F (180°C) for 5-10 minutes or until crisp.
Presentation ideas:
Arrange the biscocho on a platter and sprinkle powdered sugar on top.
Garnishes:
You can garnish the biscocho with fresh berries or whipped cream.
Pairings:
Biscocho goes well with coffee or tea.
Suggested side dishes:
Serve biscocho with fresh fruit or yogurt.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk.
- If the biscocho is too soft, bake it for a few more minutes.
Food safety advice:
Make sure to use clean and sanitized equipment when preparing the biscocho.
Food history:
Biscocho is a traditional Spanish biscuit that is popular in the Philippines.
Flavor profiles:
Biscocho is sweet and buttery with a crisp texture.
Serving suggestions:
Serve biscocho as a snack or dessert.
Related Categories
Cooking Method: N/A
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Region: Philippine
Taste: Sweet, Buttery, Nutty, Caramelized, Fragrant