Galletas con Grageas: A lovely biscuit to go with your coffee!

These Mexican biscuits are traditionally eaten on special occasions. They are great for Easter treats and easy to make with little helpers.

We didn't have any hundreds and thousands, but the Christmas starry snowflakey sprinkles did the job perfectly. Here's a recipe that goes perfectly with a cup of The Blesséd Brew's Chikka coffee.

Ingredients:

• 100g margarine - we actually used Flora spread​

• 100g unsalted butter​

• 200g caster sugar​

• 2 medium eggs​

• 400g plain flour​

• 1 tsp baking powder​

• 2 tbsp hundreds and thousands (sprinkles)

Method:

1. Preheat your oven to 180°C (160°C fan) and line a baking tray with parchment paper.​

2. In a bowl, cream together the margarine, butter, and caster sugar until light and fluffy.​

3. Add the eggs one at a time, mixing well after each addition.​

4. Sift in the plain flour and baking powder, then mix until a smooth dough forms.​

5. On a lightly floured surface, roll out the dough to about 5mm thickness.​

6. Use biscuit cutters to cut out desired shapes and place them on the prepared baking tray.​

7. Sprinkle the hundreds and thousands over the cookies.​

8. Bake for 12-15 minutes or until golden brown.​ It was about 20 minutes in our oven

9. Allow the cookies to cool on a wire rack before serving.

10. Enjoy with a cup of The Blesséd Brew coffee!