If you have been to Galicia, some pastries that are reminiscent of the homemade cookies of a lifetime will have caught your attention in bakeries and confectioneries. They are the famous Maruxas de nata, a type of biscuit originally from Ferrol, in the province of A Coruña. Their story is that, in their day, they were never marketed as such, but were pasta that they were cooked at home with the cream left over from boiling fresh cow’s milk. That is to say, it was a recipe that we now call use. However, once pasteurized milk appeared in our homes, they ended up disappearing…
Luckily, a few years ago, the businesswoman Mercedes Guerreiro set out to recover the maruxas and, based on trial and error with the ingredients and proportions, she found the flavor of those cookies from her childhood. Thus, thanks to the initiative of this Galician woman, the maruxas were rescued and today enjoy national fame. With this recipe, together with the experts from Direct to the palatewe want to bring to your homes that traditional village cookie flavor, with a very simple formula that is easy to make at home and is very reminiscent of the original ones.
We start by pouring the cream into a bowl and adding the two types of sugars. Then, with an electric mixer with rods we beat until a dough with a texture similar to butter is formed. Add the flour and mix with your hands. Knead until the dough detaches from the sides of the bowl.
Preheat the oven to 180ºC and divide the dough into balls the size of a walnut. Place the portions of dough in a baking dish lined with parchment paper and flatten slightly with your hand.
Finally, we bake for 20 minutes. We withdraw and let them cool on a wire rack. The maruxas de nata are perfect pastries to accompany an after-dinner coffee or a good hot chocolate in the afternoon. In addition, they are ideal for those people who have an intolerance to eggs, since it is not among the ingredients.
Braun MultiMix HM3135 mixer with SmartMix technology
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Photos | Direct to the palate
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