Mex­i­can Tor­tilla Cut-Outs

Winnipeg Free Press - Section E - - ARTS & LIFE -

125 ml (½ cup) gran­u­lated sugar 2.5 ml (½ tsp) cin­na­mon Pinch of cayenne 10 ml (2 tsp) co­coa pow­der Four 25-cm (10-inch) flour tor­tillas 125 ml (½ cup or 1 stick) un­salted but­ter, melted 15 ml (1 tbsp) lime juice 15 ml (1 tbsp) corn syrup 180 ml (¾ cup) pow­dered sugar Coloured sug­ars and sprin­kles, to dec­o­rate

Heat the oven to 175 C (350 F). Line a bak­ing sheet with kitchen parch­ment.

In a small bowl, stir to­gether the sugar, cin­na­mon, cayenne and co­coa pow­der. Brush the tor­tillas lib­er­ally on both sides with the but­ter. Us­ing 5-cm (2-inch) cookie cut­ters of your choice, cut out as many cook­ies from the tor­tillas as you can fit.

Sprin­kle the cut tor­tillas all over on both sides with the sugar mix­ture, then ar­range on the pre­pared bak­ing sheet. Bake for 10 min­utes, or un­til crisp. Al­low to cool, then pre­pare the ic­ing.

In a small bowl, stir to­gether the lime juice, corn syrup and pow­dered sugar, ad­just­ing the con­sis­tency with more sugar or a couple drops of ad­di­tional lime juice as needed to make a thick glaze. Driz­zle the glaze over the cook­ies,

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