This extraordinary recipe for white mantecados from the Monastery of Santa María del Socorro, in Seville, from the book The sweets of the conventalways surprises locals and foreigners with its delicacy. This is a wonderful opportunity to revisit the popular recipe book of endless and delicious Christmas sweets; If you serve these homemade mantecados on your table or give them as a gift at Christmas, they will be a sensation.
Mantecados, as their name suggests, are prepared with lard; Although this causes some rejection in some, candies made with this ingredient do not retain any firmness or sausage flavor after cooking, especially if the butter is of good quality, but become a very thin piece with a surprisingly light and crumbly consistency.
In this recipe the dough, flavored with lemon, does not contain sugar, so it is essential to coat it with icing sugar. And a tip: shortbread that you make from scraps of dough tends to deform; To reduce warping, you can let them rest in the refrigerator for a few hours once cut, before cooking them.
Difficulty: The dough is a little tricky to handle raw, but it can be re-kneaded and jointed to re-cut the shortbread if you make a mess. Intrepid
Ingredients
For around 60 shortbreads
- 500 g Iberian pork lard
- 125 ml Oloroso wine (dry sherry or amontillado)
- 125 ml orange juice
- 850 g of pastry flour
- 14 g of baking powder (1 sachet)
- Powdered sugar for sprinkling
Instructions
Weigh all the ingredients on the scale.
Temper the butter by leaving it at room temperature or reheating it occasionally in the microwave, until it has the consistency of ointment. Let the wine and orange juice also come to room temperature.
Add the wine and juice to the butter and mix for at least five minutes, until the butter absorbs all the liquid and obtains a homogeneous mass.
Then add the sifted flour and the yeast and mix well until you obtain a soft dough, but which barely sticks to your fingers; Add more flour if necessary.
Wrap the dough in plastic wrap and leave to rest in the refrigerator for 24 hours.
Roll out the dough on a well-floured table to a finger thickness. Cut pieces of about four or five centimeters with a cookie cutter or a small glass and place them on baking sheets lined with parchment paper. The cuttings can be collected and continue cutting.
Heat the oven to 190°C if it has convection and around 210°C if it only has top and bottom heat.
When the oven has reached the desired temperature, bake the mantecados in the bottom third for about 15 to 20 minutes, making sure to remove them as soon as they are lightly browned around the edges.
Cool them on a rack and sprinkle them liberally with icing sugar once cooled, as the dough does not contain sugar.
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