Horchata + tiger nut biscuits = the ideal merienda?

A glass of horchata and a small saucer with two tiger nut biscuits
Ideal merienda?

I went on a tiger nut frenzy last week, as I made a batch of horchata and then I also turned the leftover “pulp” into “flour” for making biscuits. Absolutely ZERO WASTE! I was very pleased.

This time I used just tiger nuts. No cinnamon or lemon zest as in my previous attempt. And it tasted better than ever! So tiger nutty. I find it hard to describe this flavour; you have to try this type of horchata to understand how it tastes—it’s quite unlike Mexican horchata.

My friend and prestigious Horchata Connoisseur Belén has asked me to share the recipe for the biscuits, so here it goes!

Tiger nut biscuits

I used this recipe as my reference: Galletas de Chufa—you can use Google translate, or read on for my own interpretation.


  • 400 gr tiger nut flour
  • 200 gr butter at room temperature
  • 80 gr sugar

(adjust amounts according to the amount of flour you get)


Once you finish squeezing the ground tiger nuts paste (as described in the horchata recipe), either spread the paste on an oven tray and let it dry for a while in the oven, at a very low temperature, or if it’s hot enough on our kitchen, let them dry out outside (covered with a cloth or something to avoid opportunistic insects having a go).

This is how they look like:

Tiger nut flour in a bowl
Tiger nut flour in a bowl

They weren’t 100% dry; they were still a bit moist but it was fine.

Mix them with the butter and sugar, and make a sort of homogeneous paste, but don’t overdo it. I mixed by hand.

Cover and place in the fridge for 30-45 minutes to cool down and harden. This will make it easier to shape the biscuits.

When the time has passed, turn the oven to about 180ºC (I used the fan function).

Then take them out of the fridge and start making balls and flattening them, and placing them on an oven tray lined with grease proof paper, while the oven warms up.

Once the oven has reached the desired temperature, bake the biscuits until they get golden. It took about 30 minutes for me, I suppose because the flour was a bit damp.

The result is a very soft biscuit. They taste very nutty and full of fiber (it might also help that I ground them quite coarsely at places). I enjoy them but my partner says they’re “a bit health foody” 😂

Remember to place them in a box or something like a biscuits tin so they won’t get too soft.

There are other recipes on the internet that suggest adding nuts, cocoa powder and other sorts of variations, but I wanted to keep it simple as it was the first time I made tiger nut biscuits. Other recipes I found advised adding things such as cocoa powder, chocolate bits, nuts, etc, but the only thing I’d try to do is to make these biscuits harder. Maybe they need less butter, or something that binds them better (sugar? honey? this warrants more researching!).

Biscuit tin with biscuits on it
The stuff of dreams…

As a side note, one of our friends rebelled against our habit of keeping biscuits in a tin: he wants to see threads and pins and needles instead!

Foraging, I: the Christmas tree branch

Foraged tree branch

I was walking on the street on the 21st of December (and yes, I do write way after the fact), reflecting on the fact that the idea of winter solstice was fabulous: after that night, the days would be getting longer, the nights shorter, and eventually the weather would get warmer… and then my eyes noticed a branch on the floor.

I was standing outside a garden/flower shop, so I figured it must have been trimmed off a Christmas tree. And then I remembered what my grandfather used to say:

Lo que a mi casa viene, es porque me conviene.

(“Whatever comes to my house does so because it’s convenient for me”)
Continue reading “Foraging, I: the Christmas tree branch”

Ragù e polenta

Ragù e polenta
Ragù e polenta

😃 This is a guest post by none other than Devvers! 😃

The other Sunday we finally had time to do some slow cooking, and after looking through “Essentials of Classic Italian Cooking” by Marcella Hazan, we decided to make ragù and polenta.

For those of you which are not familiar with this book, it is an encyclopaedia of Italian cooking; there is a section talking about ingredients and techniques and every recipe is detailed and precise. It truly is kitchen essential, and definitely worth investing in.

The ragù took about four and a half hours to make, so it can’t be rushed. We served the ragù on top of the polenta and grated plenty of parmesan cheese on top – delicious!

So, to the recipes: Continue reading “Ragù e polenta”