Polvorones de Naranja, gluten free orange cookies
Melt in the mouth orange shortbread rolled in icing sugar, a Mexican bakery favourite made gluten free.
- Time45 mins
- LevelEasy
- Costabout £0.10 a head
- Oven170°C (150°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 170°C (150°C fan). Line two baking trays with baking paper.
- 2
Beat the butter and the 75 g icing sugar for 2 minutes until pale. Beat in the orange zest and vanilla.
- 3
Mix the flour, xanthan gum and salt, then stir into the butter to make a soft, slightly crumbly dough. Squeeze it together with your hands.
- 4
Roll into 20 walnut sized balls and place on the trays. Flatten very slightly.
- 5
Bake for 18 to 20 minutes, until set and pale, barely coloured. Leave on the tray for 5 minutes, as they are fragile.
19 min - 6
Roll the warm cookies in the remaining icing sugar, then once more when cold for a thick snowy coat. Store in a tin.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.