A traditional Cebuano pastry called caycay is one of my childhood favorites. It has a shortcrust base that is dipped in sugar syrup before it is rolled in chopped peanuts. This recipe will become one of your favorites, too, I’m sure. Try it with other nuts as well.
INGREDIENTS:
Set A:
1/2 cup unsalted butter/margarine, at room temperature
1/4 cup granulated sugar
2 1/2 cups cake flour
1 Tbsp. baking powder
1 tsp. salt
Set B:
1/2 cup evaporated milk
Set C:
2 cups granulated sugar
1 cup water
Set D:
2 cups toasted peanuts, crushed
PROCEDURE:
A. Sift the dry ingredients into a mixing bowl. Cut the butter into small cubes, rub them into the flour with your fingertips until the mixture resembles fine breadcrumbs.
B. Drizzle the milk then mix until it forms a soft dough. Turn out on a floured working surface and knead gently until smooth. Divide into 20 to 24 pieces, roll into balls, then flatten to a dish using the palm of your hands, and bake until light golden brown.
C. In a saucepan, combine sugar and water, and allow to boil until syrup consistency.
D. Dip baked cookies in the sugar syrup and coat with crushed toasted peanuts. Let the cookies set.