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Powdered sugar biscuits

Australian Gourmet Traveller Spanish dessert recipe for powdered sugar biscuits

By Rodney Dunn
  • 10 mins preparation
  • 15 mins cooking
  • Serves 28
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Powdered sugar biscuits
This simple recipe produces a deceptively light, crumbly biscuit ideal with a cup of tea or coffee.


  • 230 gm unsalted butter, coarsely chopped and softened (1 cup)
  • 110 gm white sugar (½ cup)
  • 1 egg yolk
  • ½ tsp finely grated lemon rind
  • ¼ tsp ground cinnamon
  • 300 gm plain flour (2 cups)
  • To serve: icing sugar


  • 1
    Beat butter until pale and fluffy, then stir through sugar, egg yolk and lemon rind. Sift together cinnamon and flour, stir into mixture and gently knead until smooth.
  • 2
    Preheat oven to 180C. Roll 2 tsp of dough into balls and place on baking paper-lined oven trays and bake for 12-15 minutes or until golden. Cool on a wire rack and dust heavily with icing sugar. Biscuits will keep in an airtight container for 3 days.
  • Author: Rodney Dunn