Mexican Chocolate Tea Biscuits – Fill the Cookie Jar

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

When I was a teenager I walked with my mom and younger siblings to the grocery store about once a week to pick up a few things. I remember we always visited the bakery counter for my little brother and sister, because they always had free cookies to give the kids. I was just young enough to get a free cookie myself. I always chose a round flat one that was covered in powdered sugar and had chocolate chips throughout, but it wasn’t crunchy, it wasn’t flaky, it was slightly tender and it was called an angel cookie. Those were my absolute favorite.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

I’ve been wanting to replicate those cookies for quite some time and I can’t say that I did, but these Mexican Chocolate Tea Biscuits really satisfied that childhood memory. So this month for Fill the Cookie Jar, our monthly cookie recipe share, and in celebration of Cinco de Mayo, I decided to make these cookies.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

They really do capture a true Mexican pastry delight. The cinnamon and chocolate marry together for a beautiful flavor combination that can be rolled in powdered sugar for a “frosted” sweetness, or left alone to relish in its simplicity.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Serve them with a hot latte or a cold glass of milk and you’re set!

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Mexican Chocolate Tea Biscuits
Ingredients:
1 3/4 cups all purpose flour
1 cup almond flour
1 cup granulated sugar
two sticks unsalted butter
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp vanilla
1 – 3.4 ounce box vanilla instant pudding mix
1 cup mini chocolate chips
1 cup powdered sugar (optional)

Directions:
In a stand mixer or large bowl, cream the butter on medium speed until light and fluffy. Beat in the sugar. Add the pudding mix, salt, almond flour, flour and vanilla and mix well. Slowly beat in the chocolate chips. The dough will leave the sides of the bowl and may even crumble slightly.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Squish the dough into two equal sized logs about 8-10″ long, either rounded or squared, and wrap in plastic wrap.

Refrigerate dough for 30 minutes.

Preheat the oven to 350°F. Take a picture of your preschooler anticipating freshly baked cookies.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Unwrap the cookie dough and slice into 3/8″ slices, transferring to a silicone baking mat or parchment lined baking sheet. Leave a 1″ space between each cookie.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Bake for 15 minutes, then remove from oven and let cool slightly on baking sheet before transferring to wire rack to cool complete.

Flip and roll cookies in powdered sugar if desired. Makes approximately 40 cookies.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Store in a covered container in the refrigerator.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Mexican Chocolate Tea Biscuits

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 30 minutes

Number of servings: 40

Per Serving 131 calories

Fat 7 g

Carbs 15 g

Protein 2 g

40


Mexican Chocolate Tea Biscuits

Ingredients

  • 1 3/4 cups all purpose flour
  • 1 cup almond flour
  • 1 cup granulated sugar
  • 2 sticks unsalted butter (1 cup)
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 1 – 3.4 ounce box vanilla instant pudding mix
  • 1 cup mini chocolate chips
  • 1 cup powdered sugar (optional)

Instructions

  1. In a stand mixer or large bowl, cream the butter on medium speed until light and fluffy. Beat in the sugar. Add the pudding mix, salt, almond flour, flour and vanilla and mix well. Slowly beat in the chocolate chips. The dough will leave the sides of the bowl and may even crumble slightly.
  2. Squish the dough into two equal sized logs about 8-10″ long, either rounded or squared, and wrap in plastic wrap.
  3. Refrigerate dough for 30 minutes.
  4. Preheat the oven to 350°F.
  5. Unwrap the cookie dough and slice into 3/8″ slices, transferring to a silicone baking mat or parchment lined baking sheet. Leave a 1″ space between each cookie.
  6. Bake for 15 minutes, then remove from oven and let cool slightly on baking sheet before transferring to wire rack to cool complete.
  7. Flip and roll cookies in powdered sugar if desired. Makes approximately 40 cookies.


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Comments

  1. says

    Love your story about the connection to the cookies. These cookies sound like ones I would really love. First off, they have a lot of butter (I love butter) and I love the mix of cinnamon and chocolate! Great photos too. Thanks so much for being a part of the Fill The Cookie Jar group. I am always glad to see what you bake!

  2. krisbigrigsncookies says

    I have never had a cookie like this one, but I know I would love it! Putting these on my “must try” list!

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