Shortbread

Its origin dates back to the sixteenth century led by the surplus of grain and lard that existed in Andalusia. Some say that in Estepa and others in Antequera, where an ancient frieze decorating the hall of the town hall with a clear reference to the shortbread. For these dates and butter cakes were produced in the village houses and the Convent of Santa Clara.

ingredients:

- 175 gr of lard.
- 250 grams of sugar.
- 125 gr of toasted almonds.
- 350 gr of flour.
- 5 g ground cinnamon.

Preparation:

- In a pan roast the flour over low heat, stirring constantly with a wooden spoon.

- When the flour is mixed with toasted almonds and let it cool ground and everything.

- Beat the butter until almost frothy and add sugar and cinnamon.

- We add to the butter, flour and almonds and knead with your fingers until it comes loose.

- Extend the dough on a floured surface and cut with a pasta cutter.

- Place on a baking tray, which is heated to about 150 °. We keep them in the oven until golden.

- Let cool and wrap in paper for better presentation.