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Roscos de San Antonio Recipe


Roscos de San Antonio

Roscos de San Antonio

(c) Lisa Sierra 2014

Roscos de San Antonio are a traditional Spanish cookie, eaten on the feast day of San Antonio de Padua, June 13th. They are also called Mantecados de San Antonio (due to originally made with lard or "manteca" in Spanish.) There are many different versions of this cookie, including some made with lemon peel and anise liqueur. Roscos de San Antonio are are the typical cookie prepared by abuelas (grandmas) before anyone worried about fat. Some cooks have updated the traditional recipes, substituting olive oil for the lard. However, this is a basic traditional recipe, which is made with lard or vegetable shortening, sugar, flour and eggs. Brushed with egg and baked until golden, they are rich and flaky.

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 30 cookies


  • 1 lb (500 gr) lard or vegetable shortening
  • 1 1/4 cup (250 gr) granulated sugar
  • 8 cups (1 kg) enriched flour
  • 3 egg yolks
  • 2 large eggs
  • granulated sugar for dusting


Beat the vegetable shortening and sugar together in a large bowl until the mixture is a light yellow. Add one whole egg and all 3 egg yolks, beating until smooth.  Stir in the flour a portion at a time.

Pre-heat the oven to 360F (180C) degrees.

The dough will be dry, so knead the dough with your hands to finish mixing if necessary.  Turn out a quarter of the dough at a time, to a counter or board. Roll out with a rolling pin. Cut cookies using a cookie-cutter or a glass.  Transfer cookies to ungreased cookie sheet. Make a depression in center of each.  Beat the remaining egg, and brush the cookies with it. Sprinkle each with some granulated sugar.

Bake cookies in oven on center rack until golden (approximately 15 minutes). Remove from oven, and cool on a rack.

If the cookies are not consumed immediately, store them in a tightly sealed container in a cool place.

More Traditional Spanish Cookies and Pastries


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