Soft cinnamon cookies (Montecados)

Ingredients

• 250 g All‑purpose flour (Sift before use)
• 150 g Powdered sugar (Sift together with the flour)
• 1 tsp Baking powder (Approximately 5 g)
• 80 ml Neutral oil (grapeseed or sunflower) (At room temperature)
• 1 tsp Ground cinnamon (For sprinkling at the end)

Instructions

1. Sift the dry ingredients

   In a bowl, sift the flour, baking powder and powdered sugar together to eliminate lumps and obtain a homogeneous mixture.

   Time: PT5M

2. Incorporate the oil

   Pour the neutral oil over the dry mixture and stir with a wooden spoon until a sandy dough forms.

   Time: PT5M

3. Hand‑rub the dough

   Lightly knead the dough between your hands for a few seconds to achieve a homogeneous yet still sandy texture, with no visible flour.

   Time: PT3M

4. Shape the cookies

   Place small balls of dough onto a baking sheet lined with parchment paper using an ice‑cream scoop. Flatten slightly if desired.

   Time: PT10M

5. Baking

   Place the sheet in a preheated oven at 160°C and bake for 20 minutes until the cookies are cracked but remain pale.

   Time: PT20M

   Temperature: 160°C

6. Sprinkle with cinnamon

   Immediately after removing from the oven, sprinkle each cookie with a little cinnamon (and optionally a light dusting of powdered sugar) for appearance and aroma.

   Time: PT2M

Nutrition Facts

Calories

111

Protein

2 g

Carbohydrates

14 g

Fat

5 g

Fiber

0.5 g