Preheat the oven to gas 3 / 160C / 325°F and line a baking sheet with greaseproof parchment

In a bowl, beat the butter until creamy then beat in the sugar

Stir in the flour, ground almonds, xanthan gum, lemon zest and cinnamon and combine well to form a soft dough

Knead the dough lightly until smooth, then roll out on a floured surface until half an inch thick. Cut with a 6cm round cutter and put the rounds onto the baking sheet

Bake for 25 minutes or until golden then transfer to a wire rack to cool

Dust generously with icing sugar to serve and store in an airtight container for up to 3 days

These are a traditional Christmas cookie popular in Spain and Mexico. They are quite similar to Scottish shortbread