Montecaos

From Aline

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I’ll give you this one. It’s from my original home, Africa! Originally it was Spanish. They were Montecados. Then the people from Oran (Algeria)  transformed it and it became Montecaos.

Normally they’re the size of an individual cake, 6 to 8 cm in diameter. But when you see the state of the ground after the children and the husband have stuffed themselves, I now  make them in small bites.

Ingredients

For two baking sheets (you can halve them, it’s more sensible…)

  • 500 gr of flour
  • 275 gr caster sugar
  • 1/4 litre of peanut oil
  • Cinnamon

Method

Mix flour, sugar and oil. Make small, tightly packed spheres. You can add a few drops of oil if the dough is too dry. Sprinkle with cinnamon. Bake in a preheated oven at 200° C for about 8 minutes. The montecaos are cooked when they start to crack.

Recipes Index


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