Lately I have been obsessed with MasterChef! The new season started a few weeks ago and it has really given me the drive to cook and bake more. Today I want to share with you my family’s Montecaos recipe. These little biscuits are originally from North Africa, and my family adopted them and brought them back when they emigrated from Algeria. The good think with those is that they are completely Vegan, and I have found that more and more people don’t eat animal products so it’s a good recipe to bring if you are baking for lots of people and you don’t know if they eat animal products. I have also tried them with a gluten free flour (a mix of rice flour, corn starch and tapioca starch) and they work really well either way!
So let’s get to it! To make around 12 biscuits, you will need:
- 250g flour
- 125g sugar
- 100g peanut oil
- ground cinnamon or chocolate powder
Preheat the oven on 180°C. The cooking has to be perfect so make sure your oven is at the right temperature before baking any of your biscuits.
Mix the flour and sugar roughly together before adding the peanut oil.
Knead the mixture until you obtain a dough with the consistency of wet sand. It shouldn’t be so wet that it is sticky but it should also stay together quite well.
Roll into small balls of dough and rest on a baking sheet.
When the oven is at 180°C, bake for 5 minutes at 180°. Then, turn the oven down to 150°C and bake for an extra 5 minutes. I normally turn off the oven at this point and let the biscuits in until some of them show cracks at their surface (note that this only happens with the ones made with normal flour, the ones made with gluten free flour don’t normally crack).
Let them cool a little and sprinkle with cinnamon or chocolate powder.
And you have them! Delicious crunchy sandy biscuits 🙂 I made two different batches this time, some with and some without gluten. Can you spot the difference?
If you try them I would love to hear from you and see some pictures maybe 🙂