Mantecados
Ingredients
- 166.7 gWheat flour (toasted)
- 83.3 gLard (at room temperature)
- 83.3 gWhite sugar (fine)
- 0.7 tspCinnamon ground
- 0.7 pcCitrus limon (L.) Burm. f. (zest only)
- 0.7 tbspSesame seed
Method
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.
- 1
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
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
Incorporate the cooled flour, ground cinnamon, and lemon zest. Knead briefly to form a homogeneous ball that no longer sticks to your hands.
- 4
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in an airtight tin box for up to 3 weeks.
