Mexican Tortilla Cut-Outs
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,