This recipe is originally one from a selection of recipes that I developed for a school project (EPQ) I did back in 2020/2021, which was a recipe book dedicated to different biscuits/cookies from an array of different countries all over the world.
These biscuits are a cinnamon-laced version of the traditional shortbread-like Spanish polvorón biscuit, popular in many Hispanic countries (especially around christmas time). There are a few different variations of the polvorón biscuit, with varying additional ingredients such a nuts and seeds, but this one is my favourite because of the melt-in-your-mouth texture, and how it couples nicely with the sweet powdered sugar and the kick of the cinnamon.
Ingredients
- 225g Butter
- 50g Icing sugar
- 1 tsp Cinnamon (or more, depending on personal taste)
- A pinch of salt
- 1 tsp Vanilla extract
- 190g Plain flour
- An additional 100g icing sugar and 2 tsp cinnamon will be needed for the dusting
Directions
- Preheat the oven to 175°C (155°C fan)
- In a large bowl, cream the butter and icing sugar
- Slowly add the rest of the dry ingredients (flour, salt and cinnamon) to the butter and sugar mixture, and mix until a dough is formed
- In a separate shallow bowl/plate, mix together the other portions of icing sugar and cinnamon (I would recommend more cinnamon for a stronger flavour)
- Take walnut-sized balls of the dough and roll them in the cinnamon sugar on the plate, then place on a lined baking tray
- Bake for 15-20 minutes, or until lightly browned
- Once cooled, dust with the cinnamon sugar powder again if needed, and sore in an airtight container
