Delicious Muxagata Biscuits Recipe
Ingredients
Directions
- Beat the eggs well with the sugar, add the oil and milk, beat some more and then add the brandy.
- Add the flour mixed with the baking powder and the baking soda and mix well.
- Scoop one tablespoon of dough for each cookie on a baking sheet with parchment paper.
- Leave space between them so they don't stick together.
- Brush with the beaten egg and sprinkle with sugar.
- Bake at 200°C or 400°F for about 10 to 12 minutes minutes or until golden brown.
Adapted from a Recipe by: Isabel Silvestre‎
Frequently Asked Questions
Can I substitute brandy with another alcohol or a non-alcoholic option?
Yes, you can substitute brandy with another alcohol like rum or whiskey for a different flavor. If you prefer a non-alcoholic option, use apple juice or a mixture of water and a teaspoon of vanilla extract to mimic the moisture and flavor.
How should I store the Muxagata biscuits after baking?
Once the biscuits have cooled completely, store them in an airtight container at room temperature. They will stay fresh for about a week. For longer storage, you can freeze them in a freezer-safe bag or container for up to three months.
What should I do if the dough is too sticky to scoop?
If the dough is too sticky, try chilling it in the refrigerator for about 30 minutes. This will help firm it up and make it easier to handle. If it remains sticky, you can add a little extra flour, one tablespoon at a time, until it reaches the desired consistency.
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