Polvorones

Traditionally, these Spanish shortbread Christmas cookies are made with pork fat, but we’ve given the option here to use butter for a vegetarian version instead.

Hands-on time 20min, plus cooling and chilling. Cooking time about 55min. Makes 18

150g plain flour

50g ground almonds

100g lard or unsalted butter, softened

75g icing sugar, sifted, plus extra to dust

1⁄2tsp ground cinnamon

Finely grated zest 1 lemon

1 Preheat oven to 180°C (160°C fan) mark 4. Scatter the flour on to a baking tray and cook in the oven for 30min, mixing in the ground almonds for the final 15min. Leave to cool completely (don’t worry if the mixture looks clumpy, it will be sieved).

2 In a large bowl, using a wooden spoon, mix the lard or butter and icing sugar until combined. Sift over the flour mixture and cinnamon (adding the remnants from the sieve into the bowl, too). Add the lemon zest and 1tbsp cold water and mix until just combined. Bring dough together, shaping into a rough 18cm-long sausage shape. Wrap and chill for 30min.

3 Reheat oven to 180°C (160°C fan) mark 4 and line a large baking sheet with baking parchment. Cut the log into 1cm-thick rounds (you should have 18) and arrange on the lined sheet, spacing apart.

4 Bake for 20-25min, or until golden brown. Leave to cool completely on the sheet. Dust with icing sugar and serve.

PER COOKIE 114cals, 2g protein, 7g fat (2g saturates), 11g carbs(4g total sugars), 0g fibre

TO STORE Keep in an airtight container at room temperature for up to 3 days.