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| An Assortment of Carnival Biscuits |
Here from the lovely people at the Municipal Market in La Laguna, via La Laguna Ahora, is an assortment of biscuits with something different for almost every day of the carnival period. The assortment of carnival or tea pastries consists of 8 biscuits of different flavours and aromas, but all circular in shape. Each has its own name, according to the name of a carnival or Lent day.
Ingredients:
170 gr butter
100 gr white sugar
1 pinch salt
2 egg yolks
300 gr flour
Method:
First make a base dough from which to prepare all of the varieties. Make the base dough by mixing the butter, the sugar, the salt, the yolks and the flour (sifted). Knead until all the ingredients are fully integrated. Divide the dough into 8 equal parts, and from here we are going to prepare each variety of the carnival or Lenten tea pastries.
Viernes de Carnaval (Carnival Friday): With the aroma of vanilla, a crunchy texture and decorated with icing sugar. Add vanilla to one portion of the base dough, knead to combine the vanilla flavour, wrap in film and rest in the fridge for 40 minutes. Make 10 gr balls and flatten them onto non-stick paper trying to give them a circular shape and with a thickness of 1/2 centimetre. Bake at 200º for 7 minutes and, when they are cold, sprinkle with icing sugar.
Sabado de Carnaval (Carnival Saturday): With an almond flavour, crunchy texture and decorated with half an almond. Add ground or grated almonds to a portion of base dough, knead, wrap in film and leave to rest in the fridge for 40 minutes. Make 10 gr balls and flatten them onto non-stick paper trying to give them a circular shape and with a thickness of 1/2 centimetre and decorate with half an almond. Bake at 200º for 7 minutes.
Domingo de Carnaval (Carnival Sunday): With cherry flavour and crunchy texture. Take a portion of base dough, knead, wrap in film and let it rest in the fridge for 40 minutes. Make 10 gr balls and squash them onto non-stick paper trying to give them a circular shape and with a thickness of 1/2 centimetre. Add half a glace cherry in the centre of the cookies and bake them at 200º for 8 minutes.
Lunes de Carnaval (Carnival Monday): With creamy chocolate and a crunchy texture. Te take a portion of base dough, knead, wrap in film and let it rest in the fridge for 40 minutes. Make 10 gr balls and squash them onto non-stick paper trying to give them a circular shape and with a thickness of 1/2 centimetre. Form them into cases or small baskets to hold the chocolate filling and bake blind with chickpeas inside. Bake at 200º for 7 minutes and, meanwhile, prepare the chocolate cream.
Chocolate cream: 25 grams of dark chocolate, 25 grams of liquid whipping cream. Bring the liquid cream to a boil and add the chocolate. Remove from the heat and stir until the chocolate is fully integrated with the cream. Place the cream in a pastry bag or syringe and, when the pasta is cooked, remove the chickpeas, and fill them with the chocolate cream.
Martes de Carnaval (Shrove Tuesday): With orange flavour and a crunchy texture on the outside. Grate an orange and squeeze half. Take a portion of base dough and mix well with the zest and juice. Add a couple of tablespoons of wheat flour and knead until you get the right texture (that doesn't stick to your hands). Wrap in film and let it rest in the fridge for 40 minutes. Make 10 gr balls and squash them onto non-stick paper trying to give them a circular shape and with a thickness of 1/2 centimetre. Bake at 200º for 8 minutes.
Miércoles de Ceniza (Ash Wednesday): With lemon flavour and a crunchy texture on the outside. Grate a lemon and squeeze half. Take a portion of base dough and mix well with the zest and juice. Add a couple of tablespoons of wheat flour and knead until you get the right texture (that doesn't stick to your hands). Wrap in film and let it rest in the refrigerator for 40 minutes. Make 10 gr balls and squash them onto non-stick paper trying to give them a circular shape and with a thickness of 1/2 centimetre. Bake at 200º for 8 minutes.
Primer Viernes de Cuaresma (First Friday of Lent): With a hint of cheese flavour, smooth texture and decorated with edible pearls. We take a portion of base dough and mix well with a generous scoop of cream cheese. Add a tablespoon of wheat flour and knead until you get the right texture (that doesn't stick to your hands). Wrap in film and let it rest in the fridge for 40 minutes. Make 10 gr balls and squash them onto non-stick paper trying to give them a circular shape and with a thickness of 1/2 centimetre. Finally decorate them by placing an edible pearl (cake decoration) in the centre and bake them at 200º for 8 minutes.
Domingo de Piñata (Piñata Sunday): With intense cinnamon flavour, crunchy texture and decorated with cinnamon powder. Add ground cinnamon to a portion of the base dough, knead well so that it obtains all the flavour and colour of the cinnamon, wrap in film and let it rest in the refrigerator for 40 minutes. Make 10 gr balls and crush them onto non-stick paper trying to give them a circular shape and with a thickness of 1/2 centimetre. Bake at 200º for 7 minutes and, when they are cold, sprinkle with ground cinnamon.
These can also be made on Viernes de Dolores (Friday of Sorrows) - the Friday before Palm Sunday - to eat until the early hours of Good Friday, with chocolate.
