Polvorones de Limón

These lime shortbread from Spain are incredible. And you are gunna have to try these at your earliest chance – even if you’re not cookie boxing this year.

It’s the icing sugar that does it. British shortbread is made with caster sugar and let me tell you people, we are missing a trick. The icing sugar brings a lighter, even creamier touch to the whole shebang.

Reserved for Christmas and more traditionally New Year’s, the round shape is associated with the sun, not so oft seen at this time of year.

Out of this world good, and amazing with an espresso.

30 mins | makes 36 | masses of ease


425g plain flour
175g icing sugar
225g butter, softened
2 tsp lime zest
2 pinches salt


Oven to 180°C / gas 4. Line a large baking tray with greaseproof paper.

Cream the butter and sugar together. Gradually mix in the flour and on the second to last batch of flour go in with the zest and salt.

You’ll have a lovely ball of dough once all the flour in incorporated. Taking small walnut sized pieces of the dough, roll them into balls and pinch the tops for that distinctive shape.

Evenly space them on the baking tray and bake for 10-12 mins until they begin to turn light golden.

Remove from the oven, cool slightly then dust with more icing sugar.


Recipe is from Analida’s Ethnic Spoon but we have simplified the method as is our way!

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