Polvorones de Canela (Cinnamon Shortbread)
Polvorones de Canela (Cinnamon Shortbread) is a traditional Spanish recipe for a classic lard-based shortbread flavoured with cinnamon and lemon zest that is traditionally served for Christmas. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Cinnamon Shortbread (Polvorones de Canela).
prep time
30 minutes
cook time
20 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : Spice RecipesBaking RecipesSpain Recipes
This is a classic Spanish recipe for a cinnamon-flavoured shortbread that is typically served for Christmas.
Polvorones de Canela (Cinnamon Shortbread) a Classic Spanish recipe for a lard-based shortbread flavoured with cinnamon and lemon zest that is traditionally served dusted with icing sugar for Christmas.
Ingredients:
500g plain flour
250g lard
125g sugar
1 tsp ground cinnamon
finely-grated zest of 1 lemon
icing sugar, for dusting
Method:
Dice the lard, add to a saucepan and heat until just melted. Stir in the sugar then beat the mixture with a whisk until foaming.
In the meantime, scatter the flour on a baking tray. Transfer to an oven pre-heated to 180°C and bake for about 10 minutes to dry, stirring occasionally. Remove from the oven and allow to cool.
Take the pot of lard from the heat then stir in the cinnamon, lemon zest and the baked flour. Stir the ingredients together until you have a smooth dough. Cover and set aside in the refrigerator to chill for 30 minutes.
After this time, turn the dough out onto a floured work surface and roll out to 1cm thick.
Cut with a round pastry cutter (or use a cup) then arrange on a lightly-greased baking tray.
Transfer to an oven pre-heated to 200°C and bake for about 10 minutes, or until cooked through and lightly golden in colour.
Remove from the oven and allow to cool. Dust with icing sugar before serving.
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