Anyway, here are the steps that we used to make these yummy little Peruvian inspired treats.
Step 1: Wash hands (sorry I didn't take a picture of this step)
Step 2: Add 1 3/4 cup of corn starch, 1 cup of flour, 1/2 tsp baking powder, and 1 tsp salt to your bowl.
Step 3: Mix the ingredients.
Step 4: Cut butter using a pastry blender or knife in a separate bowl.
Step 5: Add the flour mixture.
Step 6: Wash your hands again.
Step 7: Mix the butter and flour mixture with your hands until smooth.
Step 8: Wash your hands again.
Step 9: Add 1/2 cup of powdered sugar, 2 tbsp of apple juice (the recipe actually called for Pisco, a Peruvian Brandy, but we didn't have any of that and as it turns out, Pisco is also not available at the local grocery store), and 1 tsp vanilla.
Step 10: Wash your hands.... again.
Step 11: Mix the ingredients with your hands again, until smooth and dough forms a ball.
Step 12: Wash your hands again.
Step 13: Put the dough in the refrigerator for 30 minutes.
Step 14: (Optional) Refill your soap dispenser.
Step 15: After the dough has chilled for 30 minutes, wash your hands again and roll the dough out and cut into 2 inch circles.
Step 16: Bake in a preheated 350 degree oven on parchment lined baking sheets for 10-15 minutes, until slightly golden brown.
Step 17: Let cool for 5 minutes and then use your dulce de leche (or store bought caramel fruit dip, as we did) to create sandwiches.
The next step of this recipe is to roll them in coconut, but I am allergic to coconut (this makes me very sad), so we skipped this step.
Step 18: Sample the goods.
|Or just give the goods a stare down because your belly hurts from sampling too much along the way.|
**The original recipe that I followed can be found here.