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.

November 27, 2018

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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