Mexican Wedding Cakes with Dried Blueberries

By Kate Nichols

Mexican Wedding Cakes with Dried Blueberries
These melt-in-your-mouth cakes are too good to resist. Just try stopping at one.

Makes about 32 biscuits

250g butter, at room temperature            
1 cup icing sugar mixture plus extra 1 cup, to serve
2 tsp natural vanilla extract
1/2 cup dried blueberries
1/2 cup flaked almonds, toasted and chopped
2 cups plain flour

Preheat oven to 180C fan-forced.

Using an electric mixer, beat butter and sugar in large bowl until light and fluffy. Beat in vanilla. Using spatula, fold in blueberries, almonds and flour.

Roll tbspfuls of dough into balls. Place among greased biscuit trays 2cm apart. Bake for 12-15 minutes or until bases are golden. Stand for 15 minutes or cool enough to handle. Place extra sugar in a medium bowl. Add biscuits one at a time and toss to coat. Cool completely. Toss to coat in icing sugar a second time.

TIP: Store in an airtight container at room temperature for up to a week. You can swap out the dried blueberries for craisins or sultanas.


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