If you are wondering what is a “bizcocho” I get you! we this pastry a lot in Spain. It is similar to a muffin in terms of texture but we make it as big as a cake, and in any form, rounded or rectangular so you can cut easily in slices.

It’s very simple to make! Once all the ingredients are mixed… in the oven and you enjoy right away if you prefer it softer or the next day for a more texture.

It is usually serving for breakfast, as a snack with some tea of after lunch.

WHAT WILL YOU NEED?

The base:

• 4 eggs (yolk)
• 10 cups flour
• 3 cups of maple syrup (you can also add sugar instead)
• 6 tablespoons ground cinnamon, divided
• 2 tbsp chia seeds or anise seeds
• 6 tablespoons ground cinnamon, divided
• 4 cups lard, softened

The darkest bizcocho also has choco sweeter from sweet freedom

Optional:

• 1 cup Sauterne or other sweet wine

Toppings:

• Add some oats
• Also, some strawberries to bring some colour to the table

HOW TO MAKE IT?

• Step 1

  Cream lard in a large mixing bowl; gradually add 1 cup of maple syrup, beating until light and fluffy. Add the 4 egg yolks, one at a time, beating well after each addition.

• Step 2

  Mix flour, 1 tablespoon cinnamon, and anise or chia in a mixing bowl (I use a salad bowl). Gradually add to creamed mixture alternately with wine, beginning and ending with flour mixture. Divide dough into fourths. Cover and chill for at least 40min – 1 hour.

• Step 3

  Roll one portion of dough to 1/2-inch thickness on a lightly floured surface. Cut into assorted shapes. Place on greased baking sheets. Bake at 180° for 1 and cover the mix with aluminium paper to avoid the cover is burned.

• Step 4

  Combine remaining maple syrup or sugar (whatever you choose) and cinnamon in a mixing bowl. Cool completely on wire racks. Repeat procedure with remaining dough and cinnamon-sugar mixture.

SERVING

12 serving/pieces