Epazote cookies are a unique treat that incorporates the distinct flavor of epazote, a herb commonly used in Mexican cuisine. These cookies offer a surprising and delightful combination of sweet and herbal notes, perfect for an adventurous palate looking for a twist on traditional cookies.
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Preheat your oven to 230°C.
In a bowl, combine both flours with the baking powder, chopped epazote, and fine salt.
Make a well in the center and pour in the water and olive oil.
Stir with a wooden spoon until a dough forms.
Transfer the dough to a floured surface and knead lightly.
Divide the dough into three equal parts.
Roll out each portion and cut into squares approximately 25 cm per side and 1 cm thick.
Place the biscuits on greased and floured baking trays.
Brush the tops with olive oil and sprinkle with coarse salt.
Bake in a preheated oven at 230°C for about 10 minutes.
Remove and place the biscuits on a rack to cool.
Serve the epazote biscuits with mayonnaise, guacamole, or cream cheese seasoned with salt and black pepper.
Ensure the butter is at room temperature for effective creaming.
Fresh epazote is recommended for the best flavor, but if unavailable, dried epazote can be used.
Don’t over-knead the dough. Just mix until it comes together. Over-kneading can make the biscuits tough.
Can I use dried epazote instead of fresh?
Yes, you can use dried epazote, but fresh is recommended for the best flavor.
How should I store the cookies?
Store in an airtight container at room temperature for up to one week.
What can I serve with these cookies?
Serve with afternoon tea or as an after-dinner treat.
Can I substitute epazote with something else?
Yes**.** If you can’t find fresh epazote, you can use a small amount of dried epazote or substitute with fresh oregano or cilantro for a different herbal note, though the flavor will change.
What if I want a stronger herb flavor?
Increase the epazote to 1.5 tablespoons for a more pronounced herb flavor.
