Orange Polvorones (Mexican Shortbread Biscuits)

About this recipe

Mexican lard biscuits with orange fragrance: a crumbly, sandy dough made with vegetable shortening, flour, powdered sugar and orange zest, baked until they achieve a melt-in-the-mouth texture and dusted with powdered sugar once cooled.

1. 1

   Preheat the oven to 175°C. Line two baking trays with baking paper. Mix 280 g all-purpose flour with 60 g cornstarch, ½ tsp salt and 1 tsp ground cinnamon. Sift and set aside.

   💡 Cornstarch makes the texture softer and more crumbly

2. 2

   Beat 200 g vegetable shortening (or cold butter cut into pieces) with 80 g powdered sugar until smooth. Add the zest of 2 oranges and 1 tsp vanilla extract.

3. 3

   Add the flour mixture to the shortening in two additions, mixing only until the dough comes together. Do not overwork it. The dough should be soft but not sticky.

   💡 If the dough is too dry, add 1–2 tsp orange juice

4. 4

   Roll the dough between two sheets of baking paper to 1 cm thickness. Cut with a 4–5 cm round cutter, or roll into 15 g balls and press them down slightly.

5. 5

   Place on the trays and bake for 15–18 minutes until the edges are lightly golden but the centres remain pale. Do not overbake.

   💡 They will be very soft when they come out of the oven - this is normal. They firm up as they cool

6. 6

   Leave to cool for 5 minutes on the tray, then toss generously in powdered sugar. Once completely cold, dust again with more powdered sugar for the final presentation.