Maruxas are organic, artisanal cream biscuits made in Galicia. They can be found primarily in Galicia and, increasingly, in other parts of Spain, especially in specialty shops and gourmet stores. In this recipe, with all due respect to this delicious commercial product, we'll try to easily recreate them at home.
To make our homemade maruxas, we'll use just three ingredients, just like the originals: high-fat cream, wheat flour—ideally Galician wheat, although this can be difficult to find in some areas—and brown cane sugar. With these ingredients and the step-by-step instructions below, we'll achieve a very good result.
To make them, simply whisk the cream and sugar together, then add the flour to obtain a thick dough. Chill this dough in the refrigerator to make it easier to handle. Next, take small portions with your hands and arrange them in mounds on the baking sheet. There's no need to round or flatten them; the heat of baking will help them hold their shape. In fact, just like the original cookies, their charm lies in the fact that each one is unique .
Cream maruxas are perfect to serve with afternoon coffee and are ideal to have in a tin ready to eat.
Recipe Information
- Preparation time : 10 minutes
- Cooking time : 20 minutes
- Total time : 30 minutes (plus cooling time)
- Servings : 42 cookies
- Category : Pastry
- Type of cuisine : Galician
- Calories per serving (kcal) : 45
Ingredients for homemade cream maruxas
- 200 ml of whipping cream (with at least 35% fat)
- 120g of brown cane sugar
- 200g wheat flour
How to make homemade cream maruxas
We put 200 ml of whipping cream in a bowl along with 120 g of brown cane sugar and beat with whisks until it has a yogurt-like texture.
Add 200g of wheat flour and mix with a spatula. Refrigerate for 30 minutes to allow the dough to chill and become easier to handle.
Preheat the oven to 180°C. Take portions with your hands (or use two small spoons) and place them on the baking tray lined with parchment paper.
Bake for 20 minutes at 180ºC. Remove the tray from the oven and let it cool completely on a wire rack.
Once the cookies are cold, we serve them or we can store them in a metal box.
Easy-to-prepare summary
- We beat the cream with the sugar
- We add the flour and chill the dough in the refrigerator
- We divided the dough into portions
- Bake at 180ºC for 20 minutes and let cool
- We serve the cream maruxas once they have cooled down
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