Johnny Ortiz

¬ In case you’ve never had a biscochito it is the official cookie of New Mexico and one of the best cookies on this planet. It is found around the holidays at the homes of most New Mexicans, of all the varieties of cultures. At the pueblo in Taos they tend to be thicker and to have colored sprinkles and no cinnamon. Some recipes have no flour at all making them incredibly thin. This cookie has the same name in most households, but each family has their own method to making theirs. Our recipe includes our favorites aspects of biscochitos all into one cookie with one main difference is the inclusion of oshá root in place of cinnamon. 
 
<meta charset="utf-8">
↓ LINKS:
→ <a href="https://shed-project.com/Recuerdos-videos">OSHÁ harvest ( process video )</a>
→ <a href="https://shed-project.com/OSHA-thoughts">OSHÁ ( thoughts )</a>
 
↓ RECIPE
 
<h3 class="p1">OSHÁ BISCOCHITOS</h3>
/ shed variation 
 
<meta charset="utf-8">
↓ INGREDIENTS
200g whole wheat flour
2.5g baking powder
2g grey salt 
 
120g pasture raised manteca / butter
80g white raw cane sugar 
1 medium pasture raised egg
14g crushed fennel seed ( or anise )
zest of one orange, meyer lemon, or lime
 
50g organic unrefined cane sugar ( we use ‘just panela’ ) 
5g micro-planed osha root ( or cinnamon )  
 
 
<meta charset="utf-8">
↓ METHOD
 
Preheat oven to 350 degrees Fahrenheit
In a large bowl, mix together flour, baking powder, and salt.
In a separate bowl, combine the sugar and lard. Using an electric mixer, beat the lard and sugar until light and fluffy - about 3 minutes. Add the egg and beat to combine. Add orange zest and anise seed.
Remove bowl from the mixer and add the flour mixture. With your hands mix until combined. Dough should be fairly thick and similar in consistency to pie crust dough. Refrigerate dough for 30 minutes.
Line baking sheet with parchment paper.
In a small bowl, combine the sugar and cinnamon for topping.
On a lightly floured surface, roll out dough to ¼ inch thickness, or thicker if you’d like ( we like ours thin ). Cut out cookies with a cutter of your choice. ( I use one from my great grandmother )
Place cookies on lined baking sheet and sprinkle with sugar mixture to cover the cookie. Bake for 4-5 minutes and then rotate for another 4-5 minutes until just barely golden and set (be careful not to overcook!). Remove cookies to rest on a cool surface and sprinkle a little more sugar mixture on the warm cookie as it’s cooling.

OSHÁ BISCOCHITO ( recipe )

Subscribe To Our Newsletter