Bizcochitos (Anise and Cinnamon Cookies)
Short, crisp cookies scented with aniseed and rolled in cinnamon sugar, a festive favourite across Mexico and New Mexico.
- Time1 hr 15
- LevelMedium
- Costabout £0.14 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Beat the butter and 150 g sugar for 3 minutes until very pale and fluffy. Beat in the egg and crushed aniseed.
- 2
Mix the flour, baking powder and salt together. Stir into the butter mixture, adding the brandy a spoonful at a time, until you have a firm dough.
- 3
Wrap and chill for 30 minutes.
30 min - 4
Heat the oven to 180°C (160°C fan). Mix the coating sugar and cinnamon in a shallow dish.
- 5
Roll the dough to 8 mm thick on a floured surface. Cut into stars or rounds with a 5 cm cutter, re-rolling the scraps.
- 6
Press the top of each biscuit into the cinnamon sugar and place on lined trays.
- 7
Bake for 10 to 12 minutes until the edges are barely golden. Cool on the tray for 5 minutes before moving.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.