Ingredients with Measurements:
-1 cup all-purpose flour
-1 teaspoon baking powder
-1/4 teaspoon salt
-1/4 cup granulated sugar
-1/4 cup creamy peanut butter
-1/4 cup vegetable oil
-1/4 cup milk
-1 large egg
-1 teaspoon vanilla extract
-1/4 cup chopped peanuts
-1/4 cup granulated sugar for coating
Special Equipment Needed:
-Rolling pin
-Baking sheet
-Parchment paper
-Cookie cutter
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, beat together the sugar, peanut butter, oil, milk, egg, and vanilla extract until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. On a lightly floured surface, roll out the dough to a 1/4-inch thickness.
6. Using a cookie cutter, cut out the tonta rosquilla and place on the prepared baking sheet.
7. Sprinkle the chopped peanuts and sugar over the top of the tonta rosquilla.
8. Bake for 12-15 minutes, or until golden brown.
9. Allow to cool before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Temperature: 350°F
Serving Size: Makes 12 tonta rosquilla
Nutritional Information:
Calories: 130
Fat: 7g
Saturated Fat: 2g
Carbohydrates: 14g
Sugar: 6g
Protein: 3g
Substitutions for Ingredients:
-All-purpose flour: can be substituted with gluten-free flour
-Creamy peanut butter: can be substituted with almond butter or sunflower seed butter
-Vegetable oil: can be substituted with melted coconut oil
-Milk: can be substituted with almond milk or oat milk
-Egg: can be substituted with a flax egg
Variations:
-Can add 1/4 cup of chocolate chips to the dough
-Can add 1/4 cup of chopped nuts to the dough
-Can add 1/4 cup of dried fruit to the dough
Tips and Tricks:
-Make sure the dough is rolled out evenly so that the tonta rosquilla bake evenly.
-If the dough is too sticky, add a bit more flour.
-If the dough is too dry, add a bit more milk.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in the oven at 350°F for 5 minutes.
Presentation Ideas:
Serve with a scoop of ice cream or a drizzle of honey.
Garnishes:
Sprinkle with chopped peanuts and a dusting of powdered sugar.
Pairings:
Pair with a cup of coffee or hot chocolate.
Suggested Side Dishes:
Fruit salad or a green salad.
Troubleshooting Advice:
-If the tonta rosquilla are too dry, add a bit more milk to the dough.
-If the tonta rosquilla are too soft, bake for a few minutes longer.
Food Safety Advice:
Make sure all ingredients are at room temperature before using.
Food History:
Tonta rosquilla is a traditional Mexican cookie that is usually served during the Day of the Dead celebrations.
Flavor Profiles:
Sweet, nutty, and slightly salty.
Serving Suggestions:
Serve as a snack or dessert.
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