The monasteries and convents have left us true gastronomic jewels at the level of regional sweets. The ingredients are usually simple and seasonal, typical of those austere but tasty kitchens. As for the sweets, we all know the bones of Santo, the yolks of Santa Clara and all kinds of biscuits, cakes, almonds, etc. But this time I wanted to share my recipe for the Mostachones de Utrera, a Sevillian city in Spain. Sevillian mustachones are small and flat biscuits whose particularity is that they are made with only three ingredients: flour, sugar and eggs. They are extremely easy to do and are ideal for breakfast or to accompany the afternoon coffee. Do not miss them because you are going to repeat them more than once with the step by step of recipes.
| 🚻 6 Diners | 🕘 30m | 🍵 Breakfast | 🤯 Difness Low |
| Utrera Mostachones Ingredients: |
| 3 units of large eggs 250 grams of flour 250 grams of sugar (1¼ cups) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Utrera Mostachones Ingredients:
1. We begin to prepare this recipe for Utrera Mostachones, heating the oven to 180º C with the fan function.
2. Beat the eggs in a container with electric rods about five minutes to mount them. It can be done with manual rods but will require a minimum of 20 minutes.
3. Two minutes after starting the eggs we will add the sugar little by little and continue beating with the electric rods.
4. Once all the sugar we leave the rods and we are incorporating the flour through a strainer to sift it. With a tongue or wooden spoon we will remove the mixture until ending with all the flour. Thus we obtain the mass of the utrera mustachones that as you see, it has a consistency similar to that of the homemade sweet crepes.
5. We place a vegetable paper on the oven tray and we are placing tablespoons of the massachones dough carefully leaving space between each one because they will rise a lot in the oven and can be glued. With these ingredients 12 individual mustachones will come out.
6. We put the tray in the oven for 15 minutes until we see that the surface of the Sevillian mustachones is slightly golden.
7. Finally, we take the utrera mustachones from the oven and let them cool. If you want you can sprink them with a little glasses on top. And ready! Visit my blog target = _blank relic = NOFOLW class = outbound with your bread you eat it to discover other delicious dessert recipes or also know other sweet regions of Spain such as home torrijas or typical ensaimated.
