Spanish Sevillanas Biscuits

Spanish Sevillanas Biscuits

Spanish Sevillanas Biscuits

Just follow the simple steps below to prepare delicious Sevillanas, the Spanish shortbread biscuits from Sevilla.

27 November, 2018
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Type of dish

Cuisine

serves for

8

total time

2 HR 30 MIN

ingredients

Flour
500 g, plus extra for dusting
Cinnamon
1 pinch, ground
Xanthan gum
1/2 tsp
salt
1/2 tsp
Lard
240 g, softened
sugar
275 g, granulated
Egg yolk
2 large eggs
almonds
250 g, ground
Lemon
1/2 juice and zest
food colouring
natural yellow and natural orange
Orange
1/2 juice and zest
sugar
granulated or caster
white icing pen

Preparation

  • Stir together the flour mix, cinnamon, Xanthan gum, and salt in a large mixing bowl.
  • In another mixing bowl, cream together the lard and sugar with an electric whisk, 3 minutes.
  • Add the egg yolks, beat well, and then fold in the flour mixture and ground almonds, mixing to a soft dough.
  • Divide the dough between two bowls, adding the lemon juice, zest, and a few drops of yellow food colouring to one bowl and the orange juice, zest, and a few drops of orange colouring to the other.
  • Mix both well until uniformly coloured. Shape both doughs into rounds, wrap in clingfilm, and chill for 1 hour.
  • After chilling, preheat the oven to 170°C (150° fan) | gas 3.
  • Grease and line four large baking trays with greaseproof paper.
  • Roll out the doughs on a lightly floured surface to 0.5 cm | 0.25" thickness. Use a fluted 6 cm | 2.5" cookie cutter to cut out 20-24 rounds from each dough.
  • Arrange the rounds of dough on their respective trays, spaced apart.
  • Bake two trays at a time for 20-25 minutes until set and starting to colour on top.  

To decorate

  • Remove the first batch from the oven and move the biscuits to wire racks to cool.
  • Working quickly, draw shapes onto the biscuits using the white icing pen.
  • Lightly sprinkle with sugar and leave to cool and set as you bake the second batch of biscuits.
  • Let the sevillanas biscuits cool and set before serving.

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