Mantecados

These shortbread cookies with a powdery texture melt instantly in your mouth. The scent of toasted flour and cinnamon fills the room right out of the oven.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 438
• Protein: 4 g
• Carbs: 53 g
• Fat: 23 g

Ingredients

• 166.7 g Wheat flour ( toasted )
• 83.3 g Lard ( at room temperature )
• 83.3 g White sugar ( fine )
• 0.7 tsp Cinnamon ground
• 0.7 piece Citrus limon (L.) Burm. f. ( zest only )
• 0.7 tbsp Sesame seed optional

Instructions

1. Toast the flour

   Spread the wheat flour on a tray. Bake at 150°C for 20 minutes, stirring often. It should turn golden and smell nutty without burning.

2. Prepare the fat base

   In a mixing bowl, work the lard with the white sugar until you get a smooth and airy paste. The mixture should whiten slightly.

3. Form the dough

   Incorporate the cooled flour, ground cinnamon, and lemon zest. Knead briefly to form a homogeneous ball that no longer sticks to your hands.

4. Cut the cookies

   Roll out the dough to a 2 cm thickness. Cut out circles with a cookie cutter. Sprinkle some sesame seeds on top, pressing lightly.

5. Final baking

   Bake at 180°C for 15 minutes. The edges should be firm but the center remains soft. Let cool completely before handling, as it is very crumbly.

Chef's tips

• Toasting the flour is the key step for that typical biscuit flavor.
• Do not overwork the dough once the flour is added to keep the sandy texture.
• Wait for complete cooling, otherwise the cookie will crumble to pieces.

Storage

Store in an airtight tin box for up to 3 weeks.