If I like Christmas for something, it's because prepare the most typical sweets at home. Every year I prepare something different so this time it was the turn of the gluten-free coconut mantecados.

To our collection of nougat y polvorones it will be good for you to have a recipe that is suitable for coeliacs because each of us are more than we can take gluten.

Mantecados are made in the blink of an eye. Also do not need any special requirements, you don't even have to toast the flour beforehand.

In fact, in addition to being fast they are easy to make. You just have to mix and knead a little so that the ingredients are integrated. After it is left to rest, it is stretched and baked for a few minutes.

Also these gluten-free coconut shortbreads can be done in advance. Although if you want them to look like the purchased ones, you just have to wrap them in tissue paper and store them in a container with a hermetic seal.

Gluten-free coconut mantecados

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A typical Christmas recipe suitable for celiacs.

Mayra Fernandez Joglar

Recipe type: dessert
Calories: 230
Rations: 13

Preparation time: 2:10 p.m.
Cooking time: 20M
Total time: 2:30 p.m.

Ingredients

160 g of lard
75 g of sugar
40 g of ground almonds
40 g of grated coconut
210 g gluten-free bread flour
1 small egg
Grated coconut and icing sugar to decorate

Preparation

In a large bowl we put lard and sugar.
With a fork we beat or crush so that the butter loses its rigidity and the sugar integrates well.
We add little by little the ground almonds, the grated coconut and the egg.
Let's mixing to form a smooth cream.
We sift the bread flour several times and we eliminate any salt that may have since, otherwise, the mantecados will be salty.
Let's incorporating the flour to the dough in batches.
We knead with your fingers until we get a soft and smooth dough.
We wrap in a transparent film and let rest a couple of hours in the fridge.
After the resting time has elapsed, we preheat the oven to 180º. Y we stretch the dough between two sheets of parchment paper to a thickness of about 2 cm.
With the help of a cookie cutter or a glass we cut the mantecados. We can re-knead the cuts that remain, but we must bear in mind that the more we knead them, the worse quality they will have.
The we place on a tray lined with paper.
We introduce in the average height of the oven and the bake for 8-10 minutes or until the base takes a little color. You have to be very vigilant because they cannot be too roasted.
We withdraw and Let it cold down.
After we sprinkle icing sugar or grated coconut on top and serve.