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Note: Don’t be afraid of the lard required to make Biscochitos; it’s the only way to get the traditional taste. However, an equal amount of vegetable shortening can be substituted if need be.

Ingredients:

*2 c/1 lb fresh lard (home rendered would be good)
*1 c white sugar
*1 tsp ground fresh anise seeds
*2 eggs, beaten
*6 c sifted plain/AP flour, plus extra for rolling
*3 tsp double-acting baking powder
*1 tsp salt
*1/4 c water
*cinnamon sugar for topping: 1 tsp ground cinnamon plus 1/2 c white sugar

Preparation:

Cream the lard in a large bowl until fluffy. Add the sugar and continue to beat. Beat in the ground anise. Mix in the beaten eggs. Beat the mixture until it is light and fluffy.

Sift the flour, baking powder and salt together. Add to the creamed lard mixture. Stir in the water and mix the dough until smooth. Turn out onto a floured board and knead a few times.

Roll out the Biscochito dough 1/2 inch thick. Cut into shapes such as circles, diamonds and fleur-de-lis. Sprinkle a little cinnamon sugar on each Biscochito.

Oven at 350 F
Transfer to a nonstick baking sheet or use parchment paper. Bake for 10–15 minutes until lightly browned. Cool on a rack. Store airtight.

Biscochitos are perfect served with Churros and Mexican Hot Chocolate.