Pastelitos de Boda are also known as ‘Mexican Wedding Cakes’, but we only ever make them at Christmas and never really associate them with any other time of year! This recipe is from Tom’s Mum, Helen, and she’s been making them for years. It took me ages to be able to pronounce the name properly, and for a long time I called them ‘Pasty Tasty biscuits’! But whatever you decide to call them, they’re so yummy!

These biscuits are super easy to make, and we gave a few jars of them as presents this year. I made four jars in one morning, so if you still need to get your presents sorted this could be for you!

Ingredients (makes 1 batch of 21 biscuits)

225g/8oz plain flour
225g/8oz butter
110g/4oz cornflour
60g/2oz golden caster sugar

60g/2oz icing sugar, sifted
1tsp ground cinnamon


1. Preheat the oven to 180/350/Gas mark 4. Mix the flour and cornflour together in a large mixing bowl. Add the butter and rub together.

2. When almost combined, add the sugar and squash together. The mixture is quite sticky, but keep going until a dough is formed.

3. Grease a couple of baking trays, before rolling the mixture into small balls. Bake in the oven for around 30-40 minutes until golden brown.


4. When the biscuits come out of the oven, give each one a little nudge to make sure they haven’t stuck to the tray. Leave on the tray for 5 minutes before moving onto a cooling rack.

5. Once cooled, dust with the icing sugar and cinnamon (mixed together beforehand). I find it’s easier to sift the sugar and cinnamon into a bowl and then roll the biscuits around in it!


The jars that I used for Christmas gifts were from ikea, and I tied a simple label on the front and some festive ribbon in a bow too. Simple, but really effective I think!