Preparation time: 30 min
Cooking time: 10-30 min
Serves: 30 shortbread


400g pinole
100g caster sugar
100g unsalted butter
15g xanthan gum
1 egg
pinch of salt
pinch of cinnamon
55g caster sugar for coating


  1. Beat the butter with the cream. Add the sugar and beat until you get a homogenized light texture.
  2. In a separate bowl, mix the pinole and salt. Stir in the pinole little by little into the batter, making sure you mix well.
  3. Add the eggs and beat the mix until you get a consistent batter. 
  4. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.
  5. Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
  6. Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.