Mexican Wedding Cakes recipe

These tiny little biscuits look like balls of uncooked dough rolled in icing sugar - but although they don't have any aesthetic appeal, they taste fantastic. All-butter round biscuits are rolled in icing sugar and are served traditionally at Mexican weddings - although you can have these with your afternoon coffee!


  • 280g plain flour
  • 225g butter
  • 100g icing sugar, divided into 55g and 45g
  • 1/2 tsp. salt
  • 1 tbsp. vanilla extract
  • 100g chopped pecans


  1. Heat the oven to 160C.

  2. Cream the butter and 55g icing sugar together until fluffy. Add the vanilla extract and mix.

  3. In another bowel sieve together the salt and flour then stir in the chopped pecans. Add this mixture to the wet mixture and stir; the batter will be stiff.

  4. Roll the dough into small 3cm balls and place onto a greased baking tray. Don't flatten the balls.

  5. Cook for ten minutes.

  6. Remove from the oven, leave to cool for one minute then roll in the 45g icing sugar. Roll again when completely cool.

Use a good quality butter for this recipe as the taste really comes through in the finished biscuit. This recipe makes 30 biscuits.

Recipe Details:

  • Author: Laura Young.
  • Published:

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