Monday, 9 March 2015

Mexican-Inspired Savoury Cookies



Mexican-inspired cookies

I've been on a major kitchen clean-up this year, trying to get my fridge, freezer, and pantry under control. One consequence of this is that I'm attempting to use up all the odds and ends. You know how it is: you buy a packet of something when you really need just a pinch or two, and then it languishes. I fear it may take me more than a year to run down all my stockpiles, but I'm doing my best.

This recipe comes to you courtesy of a half-empty jar of jalapeños that had been hanging around in the fridge for quite a while, and a tin of refried beans that I wasn't sure what to do with. I love Mexican flavours, and experimenting is always fun, so I decided to pick a few of my favourite ingredients and turn them into a cookie.

They're not the prettiest, but they tasted more than good enough to make up for that.

Mexican-inspired cookies

I found that these lasted slightly less well than the cheese cookies I usually make, which I can only assume is down to the beans. But they're really tasty, so I still recommend this recipe - you'll just have to eat them within a couple of days, or pop them in the freezer.

Mexican-Inspired Savoury Cookies
Makes about 20 cookies

2 cups plain flour
1tsp baking powder
2 eggs
250g butter (US: 2 sticks)
1 cup mashed potato
1 cup refried beans
1 cup cheese
¼ cup jalapeños (plus extra slices to decorate)
½ cup red pepper
½ cup red onion
½ cup sweetcorn

  1. Preheat oven to 160° C.
  2. Mix baking powder into flour.
  3. Melt the butter (1 minute in the microwave) and break up the eggs.
  4. Add the egg and melted butter to the flour. Mix thoroughly with a wooden spoon or spatula until no patches of raw flour remain.
  5. Knead the mashed potato and refried beans into the dough.
  6. Mix in the jalapeños, pepper, onion, and sweetcorn.
  7. Form into balls and press down onto a lined baking sheet. (The dough will be quite sticky, so you may want to use a spoon to help with this stage.)
  8. Optionally, press an extra jalapeño slice into the top of the cookie.
  9. Bake for about 20 minutes, or until golden brown and beginning to crisp.
  10. Cool on a wire rack before serving. Store in the fridge, or freeze them if you think you'll struggle to get through the batch.



8 comments:

Rachel said...

Goodness, yes, I know exactly what you mean. I have a very odd selection that I'm trying to use up!

Mike Harvey said...

For some reason, I've never thought of melting the butter in the microwave.

Jenny Woolf said...

Interesting idea. I think I will try them without the jalapenos, although I like them myself others in the house find them too hot.

Shaheen said...

I'm excited about these savoury Mexican cookies. I love the flavours, so am bookmarking to make, when I do make them they will be shared.

A Cuban In London said...

This looks delicious. Thanks! :-)

Greetings from London.

Dylan Pritchard said...

Hmm, looks spicy and delicious. I love the occasional Mexican meal once in a while. Last time it got me through a hangover period, as well.

Welshcakes Limoncello said...

They look good!

Fiver Feeds said...

Lovely version of cookies. I like Mexican food, I'll give this a try.

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