Spanish Sevillanas Biscuits

• Stir together the flour mix, cinnamon, Xanthan gum, and salt in a large mixing bowl.
• In another mixing bowl, cream together the lard and sugar with an electric whisk, 3 minutes.
• Add the egg yolks, beat well, and then fold in the flour mixture and ground almonds, mixing to a soft dough.
• Divide the dough between two bowls, adding the lemon juice, zest, and a few drops of yellow food colouring to one bowl and the orange juice, zest, and a few drops of orange colouring to the other.
• Mix both well until uniformly coloured. Shape both doughs into rounds, wrap in clingfilm, and chill for 1 hour.
• After chilling, preheat the oven to 170°C (150° fan) | gas 3.
• Grease and line four large baking trays with greaseproof paper.
• Roll out the doughs on a lightly floured surface to 0.5 cm | 0.25" thickness. Use a fluted 6 cm | 2.5" cookie cutter to cut out 20-24 rounds from each dough.
• Arrange the rounds of dough on their respective trays, spaced apart.
• Bake two trays at a time for 20-25 minutes until set and starting to colour on top.  

To decorate

• Remove the first batch from the oven and move the biscuits to wire racks to cool.
• Working quickly, draw shapes onto the biscuits using the white icing pen.
• Lightly sprinkle with sugar and leave to cool and set as you bake the second batch of biscuits.
• Let the sevillanas biscuits cool and set before serving.