Vickys Mexican-Style Mantecados, GF DF EF SF NF

Vickys Mexican-Style Mantecados, GF DF EF SF NF

Source : Preheat The Oven To Gas 3 / 160c / 325 F And Line A Baking Sheet With Greaseproof Parchmentin A Bowl Beat The Butter Until Creamy Then Beat In The Sug...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : May 3, 2026

Step:

  1. Preheat the oven to gas 3 / 160C / 325°F and line a baking sheet with greaseproof parchment

  2. In a bowl, beat the butter until creamy then beat in the sugar

  3. Stir in the flour, ground almonds, xanthan gum, lemon zest and cinnamon and combine well to form a soft dough

  4. Knead the dough lightly until smooth, then roll out on a floured surface until half an inch thick. Cut with a 6cm round cutter and put the rounds onto the baking sheet

  5. Bake for 25 minutes or until golden then transfer to a wire rack to cool

  6. Dust generously with icing sugar to serve and store in an airtight container for up to 3 days

  7. These are a traditional Christmas cookie popular in Spain and Mexico. They are quite similar to Scottish shortbread

Ingredients

  1. 175 grams gold-foil Stork margerine / butter
  2. 100 grams caster or soft brown sugar
  3. 200 grams gluten-free / plain flour
  4. 100 grams ground almonds or 80g extra flour
  5. 1/4 tsp xantham gum if using GF flour
  6. 1 finely grated zest of 1 lemon
  7. 1 tsp ground cinnamon
  8. 1 icing / powdered sugar for dusting

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