Homemade shortbreads on lard. Chocolate shortbread cookies on lard. Lard cookies: an old Hungarian recipe with a photo
Homemade pastries in their taste and aroma have always surpassed those that are made on an industrial scale, and then sold on store shelves. Indeed, at home you cook with love, put your soul into your products, and that is why homemade pastries are especially tender, tasty and melt in your mouth.
Today we will talk about cookies. Remember how delicious it was at grandma's when the whole family gathered at the table? And do you know why she always made it so tasty? Because shortcrust pastry was prepared on the basis of a “secret” ingredient. And today, you will find out which one it is.
The main ingredient in the preparation of this shortcrust pastry is a lard. Yes, yes, lard! Its use should not confuse you, because it is not felt at all in finished products. But on the other hand, pastries prepared with its use always turn out to be incredibly tender and crumbly.
"Hearts" - a simple recipe
Cooking cookies on lard "Hearts":
Shortbread cookies on lard
Ingredients:
- pork lard - 200 g;
- wheat flour - 0.5 kg;
- fresh eggs - 2 pcs.;
- white crystalline sugar - 200 g;
- baking soda - 1 tsp;
- vanilla - 1.5 g.
Energy value per 100 g: 341 kcal.
Step by step description:
- Place softened pork lard, crystal sugar and chicken eggs in a bowl for making dough;
- Beat the mass until smooth. For these purposes, it is very convenient to use a mixer, it copes with this task in a matter of minutes;
- Next, add the sifted flour, vanilla and soda to the resulting mass. Replace loose dough that does not stick to your hands. If there is not enough flour, add a little more;
- Remove the prepared dough for half an hour in the refrigerator. Chilled dough is much easier to work with;
- After half an hour, proceed to the formation of cookies. To do this, simply tear off a piece of dough and roll a small ball out of it, and then flatten it slightly in your palms. Repeat the same steps with the rest of the test;
- Place the formed product on a baking sheet, leaving 1-1.5 cm of free space between them, as the cookies will increase in size during baking. Bake shortbread in the oven for 25 minutes at a temperature of 200 0 C;
- The finished cookies will acquire a beautiful golden hue. Transfer it to a dish and serve.
Cookies on lard and kefir
Components:
- cooking oil (lard) - 0.5 kg;
- kefir - 500 ml;
- crystalline granulated sugar - 0.5 kg;
- olive oil - ½ tbsp.;
- sifted flour - 750 g;
- vanilla sugar - 10 g;
- baking powder food - 1 sachet.
Cooking time: 50 min.
Number of kcal per 100 g: 347.
Step-by-step description of preparation:
- Combine cooking oil (lard) with sugar, then add all dry ingredients and kefir to them. Stir, at the very last moment, add vegetable oil and knead the dough, easily lagging behind your hands;
- Install the sausage attachment on the meat grinder. Put the prepared dough into the meat grinder and start twisting. Cookies are obtained in the form of an oblong sausage, which should be cut into pieces 5 cm long;
- Lay out the formed products on a baking sheet and bake at a temperature of 190 0 C. The readiness of the cookies is determined by the appearance of a characteristic golden hue, as soon as it begins to appear, remove the products from the oven;
- Cookies are incredibly tasty, tender and crumbly. Bon appetit!
Cookies on lard through a meat grinder
Cooking Ingredients:
- flour - 400 g;
- chicken eggs - 2 pcs.;
- sugar - 150 g;
- baking soda - ½ tsp;
- duck lard - 180 g;
- finely ground salt - a pinch;
- vanilla extract - ½ tsp
Cooking time: 1 hour
Nutritional value per 100 g: 347 kcal.
Cooking:
- Mix flour with salt, soda and vanilla extract;
- Duck lard has a delicate texture, so it does not need to be softened beforehand. Just rub it with sugar and eggs;
- Combine all the ingredients and knead a rather loose dough, which should be sent to the freezer immediately after kneading, for 20 minutes;
- Line a baking sheet with parchment in advance. Pass the chilled dough through a meat grinder (with a grate), forming a product of the required size and shape;
- This cookie is baked at 180 0 C for 20-25 minutes.
Recipe for chocolate shortbread cookies with lard
Ingredients:
- fresh eggs - 1 pc.;
- lard - 5-6 tablespoons;
- cocoa powder - 2 tablespoons;
- premium flour - 500 g;
- granulated sugar - ½ tbsp.;
- baking soda - 1 tsp;
- table 9% vinegar - 1 tbsp.
Cooking time: 60 min.
Energy value per 100 g: 340 kcal.
Step by step description:
- In a mixing bowl, mix cocoa powder and sugar thoroughly. Then introduce a fresh egg to them and beat with a whisk;
- Add softened lard, soda quenched with vinegar to the prepared mass and mix thoroughly;
- Sift the flour first, and then add to the rest of the ingredients. Knead the dough, shape it into a ball, tie it in a bag and put it in the freezer for 15-20 minutes;
- After the dough has cooled properly, take it out of the freezer and roll it out to a thickness of 5 mm. Then, using special molds for baking, cut out the figures and put them on a baking sheet;
- Bake fragrant chocolate cookies for 15 minutes at 190 0 C. Sprinkle generously with powdered sugar before serving.
Make tea and call everyone to the table. Happy tea!
Grandma's lard cookie recipe is a universal way to please the household with delicious pastries. In modern life, housewives prefer to bake sweets using margarine, vegetable or butter. However, grandmothers knew cooking recipes that could be dispensed with without these ingredients. Instead, they used lard. Many housewives are embarrassed by this ingredient; one pastry on lard turns out to be no less tasty and tender.
The benefits of lard
Lard is a unique product beneficial features which are underestimated. It contains 3 main elements: vitamins B4 and E, as well as selenium. These components provide positive influence on the state of the organism as a whole. Vitamin B4 improves liver function and prevents the occurrence of various diseases. Vitamin E is needed for better blood clotting. It also strengthens the walls of capillaries, as a result of which blood clots do not form.
Recipe for traditional biscuits
For cooking you will need:
- flour - 3 cups;
- eggs - 2 pcs.;
- granulated sugar - 1 cup;
- fat - 1 kg g;
- baking powder.
Sequencing:
- Start making lard. Take the fat and rinse it thoroughly under cold water. Allow time to dry on a paper towel. Cut off the skin from the fat, and thin the workpiece itself into small pieces. Move the fat into a deep saucepan. It is recommended to take dishes with a thick bottom or a cauldron.
- Put on a strong fire. For the first 15 minutes, carefully fry the lard without a lid. It should become a little ruddy and release fat. Stir chopped bacon every 3-5 minutes. As soon as the fat completely covers the pieces, you need to make a very low fire and continue cooking for another hour. Pour the preparation into jars and refrigerate.
- Start preparing the dough. Whisk eggs and sugar in a deep bowl. A thick white foam should form. The volume of the mass will increase several times.
- Gradually add flour and baking powder to the resulting consistency. If not, then you can use soda. It also rises the dough well.
- Melt the finished lard in a saucepan. Cool when ready, as it should be used cold. Pour the lard into the dough.
- Mix all ingredients thoroughly. The dough should hold its shape and be loose. It must be kneaded by hand to make it dense.
- Form a ball from the mass and place it in cling film. Send to the refrigerator for half an hour.
- After the time has elapsed, remove the workpiece from the refrigerator and roll it out on the table. It is best to take several parts, otherwise it will not work to make it homogeneous. With the help of molds, make figures of future cookies. They can be absolutely anything, everything at the discretion of the hostess.
- Take a baking sheet and put baking paper on it. Lubricate everything with butter.
- Preheat oven to 180°.
- Lay out the figures on a baking sheet. You can sprinkle some sugar if you like. It will take 20-30 minutes to bake.
- The finished dish can be laid out on a plate and served at the table.
Old, proven by several generations, mothers and grandmothers pass on recipes to their daughters and granddaughters, who are happy to cook them for their children. Grandma's recipe for delicious cookies can decorate any holiday and cheer up the whole family.
Grandma's cookies
Ingredients
- eggs - 5 pcs.;
- sugar - 200 gr (full glass);
- melted fat from bacon - 300 gr (5-6 tablespoons with a slide);
- flour - 300-350 gr (from 2 to 3 cups, how much dough will take);
- vanilla sugar - 5 gr (1 sachet);
- food ammonium - 10 gr (2 teaspoons);
- chicken egg for lubricating cookies;
- any fat for greasing the baking sheet.
Cooking
- Beat the eggs, add sugar to the resulting foam and beat the mixture again.
- Add ammonium to the mixture and stir until it is completely dissolved.
- Cover the eggs with a lid and put in the refrigerator for 5-6 hours.
- Mix fat with 3-4 tablespoons of flour, add eggs to it, mix and gradually, constantly stirring, add the rest of the flour. You should get a soft and tender, thick, but not tight dough.
- Roll out a layer of dough on the table and cut out cookies from it with a cookie cutter or a glass.
- Break the egg for lubrication in a saucer, and pour sugar into another saucer for sprinkling.
- Grease the baking sheet well. Each cookie before laying on a baking sheet should be greased with an egg, and then sprinkled with sugar or even dipped in it.
- Put the baking sheet in the oven, turn it on at medium heat and bake the cookies for half an hour. The finished cookie has a nice light brown color.
Ingredients
- sugar - 100 gr (half a glass);
- flour - 320 gr (2 cups);
- cookie powder - 15 gr (1.5 teaspoons);
- lard - 300 gr (5 tablespoons);
- egg - 1 pc.
Cooking
- Beat the eggs, gradually introducing sugar into them.
- Melt the lard a little, let it cool and pour it into the eggs.
- Add cookie powder and flour, knead an elastic and soft dough. If desired, you can add vanilla, cinnamon, raisins or dried apricots.
- Remove the dough for half an hour in the refrigerator (optional).
- Roll out the dough, shape it into cookies, stuff with dates or any jam.
- Bake cookies in the oven at 120 degrees for about 20-30 minutes.
Ingredients
- eggs - 4 pcs.;
- sugar - 50 gr (2 tablespoons);
- lemon - 120 gr (1 pc.);
- melted fat (best goose) - 40-50 gr (tablespoon);
- powdered sugar - 10 gr (teaspoon);
- flour - 30 gr (tablespoon);
- cinnamon - 16 gr (2 teaspoons);
- melted fat or vegetable oil for deep-frying - 100 gr (half a thin glass);
- salt - a pinch.
Cooking
- Separate the yolks from the whites.
- Whisk the yolks with lemon juice, cinnamon and sugar.
- Add goose fat and flour to the mixture, mix thoroughly to make a batter. The recipe for Easter cookies allows you to use not flour, but crushed matzo (matzemel) for its preparation.
- Leave the dough to infuse for an hour. Beat egg whites with salt until stiff white foam and fold them into the batter.
- In a separate saucepan, bring the deep-frying fat to a boil and fry the cookies in it, carefully lowering them into the boiling fat with a spoon.
- When the cookies are browned, take them out and immediately sprinkle with cinnamon and sugar or powdered sugar. You can sprinkle cookies with icing or chocolate.
- Easter cookies are served hot.
Ingredients
- flour - 200 gr;
- water - 36 gr (2 tablespoons);
- melted fat - 100 gr;
- lemon peel, vanillin, salt, sugar - to taste.
Cooking
- Mix flour with sugar, add salt, vanilla, zest and mix again.
- Cool the fat, cut into small cubes and add to the flour.
- Grind the mass so that it turns into a kind of bread crumbs.
- Add water and quickly knead the dough with smooth movements.
- Give the dough the shape of a "kolobok", wrap it in a film and put it in the refrigerator for half an hour.
- Roll out the dough into a cake, cut out cookies with a glass, glass or cookie cutters and spread them on a baking sheet (this recipe allows you not to grease the baking sheet).
- Preheat the oven to 180-200 degrees and bake cookies.
- If you use the "grandmother's" secret to prepare the dough and completely replace margarine with lard, then the cookies will turn out not only appetizingly crispy, but also very tasty and literally melt in your mouth;
- Keep the kitchen cool while preparing the fat test. In this case, the fat should not be very frozen, and if the recipe contains any liquids, then they should be warm;
- if the recipe calls for grinding the fat with flour, then this must be done until the mass resembles bread crumbs in appearance.
In the process of mixing, the fat will envelop the particles of flour and the gluten contained in it will not give the dough elasticity and elasticity, combining with moisture. If you follow this rule, then the dough will turn out soft and crumbly.
- The basis of the most delicious cookies is proportions. It is best if the fat is approximately half as much as the flour;
- experienced chefs recommend changing the recipe so that equal amounts of fat and butter (or fat and margarine) are added to the dough;
- it is most correct to knead shortbread dough with your hands and knead it not for a long time, but consistently, so that the fat does not begin to melt, and the cookies do not lose their tenderness and softness;
- if powdered sugar is added to the dough instead of sugar, then the finished products will be even more crumbly;
- if the recipe recommends putting the dough in the refrigerator, and the hostess has no time left before the guests arrive, you can neglect this advice, but then the dough will roll out worse;
- culinary rules advise to roll out the dough in the direction from the center to the edges. You need to move the rolling pin easily and at the same time gradually turn the dough over, sprinkling it with a thin layer of flour;
- so that the dough for cookies on fat bakes well, it is best to roll it out to a thickness of 4-8 mm;
- if the cookies will be baked in special molds, they must be lubricated with oil so that the finished cookies are easier to get;
- cooled cookies can be glued in pairs with chocolate or nut cream, jam, condensed milk or jam. You can even bake cakes from shortcrust pastry and, using different smears, assemble a pie or cake out of them, and decorate with berries or cream on top;
- it is best to store cookies on fat in a plastic bag so that they do not get stale.
- for the test, you can use both store-bought lard and fat melted from lard at home;
- old lard may not have a very pleasant aftertaste. It can be removed by adding more vanillin or essences with a pronounced aroma to the dough;
- can be used instead of fat cottage cheese. There should be as few lumps as possible in the curd;
- if the cookie recipe for fat contains any liquid, it can always be replaced with sour cream;
- you can add cinnamon, nuts or raisins to the dough, and if you wish, you can divide the dough into parts and bake cookies with different additives;
- ready-made pastries should be carefully poured onto a towel and allowed to cool: when hot, these cookies are too fragile and brittle;
Cookies baked according to grandmother's recipes always turn out tasty and fragrant. Such a treat cannot be compared with store-bought pastries. These soft and crumbly cookies can be served with tea or coffee at any time of the day, and all family members are happy to take them with them to work or school.
Lard and dessert is an unusual ratio. Modern housewives usually add butter or margarine to pastries. Recommended to try traditional recipes and cook lard cookies. It turns out soft and crumbly. We offer several recipes.
How Milestones
A semi-finished product is obtained by rendering from fat. Traditionally, visceral and subcutaneous fat is used. Often cuts are used. Due to the presence of a specific aroma, it is processed separately.
Melting lard is a simple but responsible process. The main thing is to follow all the rules and the main stages. Otherwise, the cookies on lard will turn out hard and will not crumble.
First, the raw materials are cleaned of layers of meat, blood, and any contaminants. Next, you need to soak the semi-finished product in salted water for twelve hours. Be sure to change the water several times.
Cut the finished semi-finished product into small pieces, put on a small fire and start the melting process. Strain the melted fat with gauze, pour into jars, tightly close the lid and store in a cold place.
Recipe for lard cookies with sweets
Grind the egg with half a glass of sugar. It is necessary to beat the mass to get a fluffy white foam, and the volume should increase three times. Gradually add two cups of flour and one and a half small spoons of baking powder. Melt the lard. You will need six large tablespoons of fat. Mix everything together. The dough should become homogeneous and elastic. Put it in a bag and leave it in the refrigerator for half an hour. Take out and divide into small balls. From each form a small cookie on lard. The recipe with a photo shows how to decorate them.
The easiest way is to use sweets by spreading them on the surface.
Cookies "Sandwich"
Cut a pack of margarine into small pieces. Add a large spoonful of orange peel, a bag of vanillin and a glass of sugar to the fat. Mix everything thoroughly. Quench a small spoonful of soda with vinegar and add to the dough. Pour in a small pack of liquid sour cream and sixty grams of lard. In a separate bowl, beat the egg and salt until foamy. Combine everything and knead well. We start adding flour. In total, seven hundred and fifty grams are required. Knead the dough with your hands until smooth. It shouldn't stick to your hands. Leave the dough for several hours in the refrigerator. Next, divide into parts and make flat cookies from each. Bake for twenty minutes and cool.
We make protein cream. We connect two cookies with it. Apply a mesh of chocolate icing to each product. It turns out very
Lard cookies. Recipe with photo
Beat half a glass of sugar with one egg. Add four large tablespoons of cocoa powder. Using a mixer, mix everything thoroughly. Five large spoons of soft lard cut into cubes. Introduce it into the dough and knead thoroughly. There shouldn't be any lumps. Squeeze out a small spoonful of soda and pour into the dough. Start gradually introducing the sifted flour. You will need about two glasses in total. knead thoroughly, wrap in cling film and leave in the refrigerator for thirty minutes. Thanks to this, it will become more plastic and uniform. Next, divide it into small balls and form cookies from each.
Cookies "Asterisks"
The semi-finished product can be used in any ratio. Even make lard cookies without eggs. The recipe is simple.
Mix two hundred grams of lard with half a glass of sugar. Add two cups of flour, vanilla and a little salt. Mix thoroughly and roll out thinly. Using molds, make stars, put them on a baking sheet, prick with a fork, sprinkle with sugar and bake in the oven for about fifteen minutes. Optimum temperature one hundred and eighty degrees.
Cool each cookie on lard and cover with icing. Decorate with colorful sprinkles.
Tartlets on lard with protein cream and fresh berries
Sift two cups with a slide of flour and add a little salt. Two hundred grams of warm lard cut into small pieces. Chop everything together with a knife to make small crumbs. Add two yolks and quickly form the dough. Form a ball out of it and leave in the refrigerator for half an hour.
Next, roll out the dough. The layer should be no more than 4 mm. Cut the dough into circles. Lubricate molds with butter. Make lard cookies. The photo shows how thick the dough should be. The excess must be cut off.
Pierce the products in several places, fill with dry peas. Otherwise, the dough will puff up during baking. It takes about fifteen minutes to prepare the products. The temperature is recommended to set up to two hundred degrees. We cool the baskets, pour out the peas and carefully pull out the blanks from the molds. Fill with protein cream and decorate with fresh berries.
In conclusion, the following should be noted.
Lard is very useful product. It contains three essential elements. We are talking about choline, vitamin E and selenium. Moreover, the first element in it is the most. Thanks to choline, fat and protein metabolism improves, the development of atherosclerosis is prevented and the work of the heart improves. It is essential for the proper functioning of the liver. Vitamin E is essential for tissue regeneration. Therefore, it is sometimes recommended to use lard instead of butter or margarine when baking.
I never thought that lard cookies could turn out so crumbly and tender! It just melts in your mouth like a snowball, and crumbles into small crumbs. Delicious, tender and melting - just amazing! It is prepared quickly, hearty, with a cup of tea or milk - a wonderful breakfast or afternoon snack. The kids will also enjoy eating it. Especially if you cut it in the shape of little animals. Absolutely not expensive products go into it, but tastier and healthier than store-bought several times.
I offer a variant of budget, tasty and crumbly cookies on lard.
Products:
- 1 egg
- 3 spoons of sugar
- 100 g milk
- 4 tablespoons softened lard
- 3 cups flour
- 0.5 tsp cinnamon
- 1 tsp soda (be sure to extinguish with vinegar)
Cooking:
Beat the egg with sugar with a fork, add cinnamon, slaked soda, milk, mix everything.
Let it stand for a while and start making cookies.
Roll out a layer of medium thickness. If you make it thicker than 1 cm, it will be taller and fluffier; if it is less, it will be thinner and more crispy. How you love.
Squeeze out cookies with cookie cutters or cut arbitrarily as you like. Grease a baking sheet lightly with oil, preheat the oven, put the cookies on it, and send the baking sheet to the oven.
Bake at 1 
80 degrees for about 20 minutes. Everything was taken out, laid out to cool on a plate. In the meantime, make some tea, and when your lard cookies have cooled down, treat your household members with pleasure!
