My Mexican Biscochos

Photo credit: Digitputz
These are my take on Mexican biscuits; probably not that authentic but they're delicious, with a chewy cake-like consistency. They're quick to make; you can whip up a small batch in 1/2 hour and best of all, they're fat free. Perfect for guilt-free post-Christmas consumption.

Mis biscochitos (makes 6)
1 large egg, separated
80g granulated sugar
50g plain flour
1/2 tsp baking powder
1 tbsp milk
1 tsp vanilla essence
1 tsp cinnamon
Icing sugar to dust

Preheat the oven to 150 degrees C. In a medium sized bowl, whisk the yolk with the sugar until pale. Add the flour, baking powder and cinnamon and gently combine. Add the milk and vanilla essence - you want a thick, batter-like mixture.

Whisk the egg white in a clean bowl until forming stiff peaks. Fold this into the mixture being careful not to overmix. Divide the mixture into a well-greased 6 cup muffin tin.

Bake in the oven for 15 minutes - the tops should be a light golden brown. Remove from the tin and dust with icing sugar. Serve warm with coffee.