Lard cookies. How to cook cookies on lard. Shortbread cookies on lard
Various cooking options shortcrust pastry enough for confectionery. It is due to the high content of fats and sugar that it turns out to be crumbly, which distinguishes it from other types of dough. You can prepare shortcrust pastry based on butter, margarine or lard. By the way, it was shortbread cookies on lard that were prepared by our great-grandmothers. I offer you a recipe for chocolate on lard with the addition of cocoa powder. Chocolate shortbread cookies with lard It turns out fluffy and soft at the same time. A great addition to tea or coffee.
Ingredients:
- Eggs - 1 pc.,
- Sugar - 0.5 cups of sugar,
- Lard - 5 tbsp. spoons
- Cocoa - 2 tablespoons,
- Flour - 2 cups flour
- Soda - 1 teaspoon,
- Table vinegar 9% - 1 teaspoon,
Lard Chocolate Cookies - Recipe
Pour sugar into a bowl. Beat in an egg. Mix thoroughly.
Add cocoa powder and mix again. You can do this with a mixer or a whisk. The mass should be homogeneous, without lumps of cocoa. If you want more chocolate cookies, then increase the amount of cocoa.
Add lard room temperature before cutting it into cubes.
Stir. Extinguish soda with vinegar.
Add to the rest of the ingredients. Stir again. Pour in the flour.
Knead shortbread dough. Before making cookies from it, it should be put in the refrigerator for half an hour. When cooled, it will not crumble when rolled out and will become more plastic.
Remove the dough from the refrigerator after 30 minutes. Roll out thinly on a floured board. The layer of dough should be approximately 03,-06 mm. Cut out different shapes with a cookie cutter. Cover the baking sheet with parchment, sprinkle with flour. Arrange the chocolate chip cookies on the lard in rows. Bake at 180C for 15 minutes. Finished shortbread cookies on lard Transfer to a bowl and sprinkle generously with powdered sugar. Enjoy your meal.
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!
Crumbly and appetizing shortbread cookies on lard are the perfect dessert for fragrant tea or coffee. It can be prepared in 30-40 minutes, which is very helpful for breakfast when there is not enough free time to knead the dough. Lard can be prepared in advance and placed in the refrigerator or frozen - such a product is stored for up to 6 months.
If you want to bake several servings of these crumbly cookies, then double the amount of necessary products so that everyone has enough treats. The dessert is stored for about a week, unless, of course, you have it left after drinking tea.
So, prepare the necessary ingredients and start cooking!
Shake in containers egg with granulated sugar and salt, melt the lard in the microwave and pour it into the egg mixture, mix quickly so that the egg does not have time to seize. It is advisable to melt the lard to room temperature, and not to a boil!
Let's add baking powder. If it is not there, then pay off 0.5 tsp. soda 9% vinegar.
Then add cocoa powder and mix thoroughly.
Pour in half of the sifted wheat flour, mix. Add the remaining flour and knead the plastic dough.
Cover with cling film and put in the cold, for 15-20 minutes - the cold dough rolls out better and does not tear.
Roll out half of the dough and cut out blanks from it with molds. Place them on parchment paper on a baking sheet. Bake for 10-12 minutes in an oven preheated to 200C.
Remove the cookies cooked on lard from the paper with a spatula and put on a dish, let cool.
Sprinkle powdered sugar on top and serve.
Due to the presence of pork lard in baking, the dishes are especially tender and crumbly. Try and cook the delicacies suggested below. see the link on our website.
Shortbread cookies on lard
Product set:
2 eggs
5 st. l. Sahara
200 g milk
6 spoons of lard
3-4 cups flour
1 tsp cinnamon
0.5 tsp soda (quench with vinegar)
2 tbsp. l. sunflower oil for greasing.
Beat chicken eggs and sugar, extinguish the soda, pour into the mixture. Add cinnamon, milk. Mix thoroughly.
Take lard, slightly melt it in a water bath so that it becomes soft. Also add to the test.
Saturate the flour with oxygen by sifting it through a sieve. Knead the dough until elastic, soft. If there is not enough flour, sift more.
Now leave the dough for half an hour and you can proceed to the formation of cookies.
Divide the resulting dough into 4 parts. Roll each in turn into medium-thick layers.
Tip: if you prefer drier and crispier cookies, then the thickness of the layer should be less than 1 cm, for a more fluffy and soft treat, you need to roll out the dough more than 1 cm thick.
Use cookie cutters to squeeze out cookies. If there are no molds, then you can arbitrarily cut the dough sheet with a knife.
Line a baking sheet with parchment paper, grease with butter and place the resulting cookies on it. You need to put the sheet in an oven preheated to 170 degrees.
Cookies will bake for 15-20 minutes. Follow the color. When the sweetness is browned, you can get it and cool it.
You can sprinkle with powdered sugar if you like, but it will be very tasty without it.
bagels recipe
Thanks to the lard, the bagels will be fragile and crispy, but will not crumble.
Products:
Flour - 3 cups
Butter - 100 g
Lard - 5 tbsp. l.
Milk - 100 g
Sour cream - 50 g
Eggs - 2 pcs.
Lemon - 1 pc.
Powdered sugar.
For the filling, you can use any products, for example, jam (thick), marmalade, nuts.
Tip: when choosing a filling, pay attention to its density, it is important that it is not liquid and does not spread during baking, as the bottom of the bagels may burn.
Sift the flour directly on the table, so the dough will be more convenient to knead.
Butter and lard must first be frozen, then chopped together with flour. Make a crumb. Transfer the mixture to a container.
Separate the yolks in a separate bowl (we don’t need whites), squeeze a couple of tablespoons lemon juice, add milk.
Combine with crumbs, mix. The dough should stick a little to your hands. Directly in a bowl, send it to the cold for 60 minutes.
After a while, take it out, divide into 6 parts. Dust the table with flour and roll out the dough. Next, cut out a large circle, divide it into 8 sectors (triangles). Place your choice of filling on the wide end and start rolling from the wide end to the narrow end.
Place parchment paper on a baking sheet and immediately place the rolls in the oven. Baking time half an hour, temperature 180 degrees.
Remove the sweetness from the oven, cool and roll in powdered sugar, as there is no sugar in the dough.
Shortcakes on lard
A set of ingredients:
Sour milk (kefir) - 1 cup
Lard - 1 cup
Sugar - 1 cup
Eggs - 2 pcs.
Flour - 3-4 cups
Soda quenched with vinegar - 1 tsp. without a slide.
Melt lard, add sugar and mix. Beat eggs, add soda, flour. Bring to a thick, but not steep, consistency.
Divide the resulting dough into 4 parts, roll out the layers with a rolling pin. The thickness will depend on your preferences, but for the preparation of shortcakes, native to us since childhood, you need to make layers of 1 cm in thickness.
Now cut diamonds out of the layer. You can make cakes of any shape.
Lubricate the sheet with vegetable oil, place the blanks on it and send it to the oven.
The baking time will depend on the desired result. If you want a softer version, remove as soon as they begin to brown.
Cool down and eat.
- pork lard - 5 tablespoons,
- cocoa powder - 2 tablespoons,
- chicken egg - 1 pc.,
- granulated sugar - 0.5 cups,
- baking soda - 0.5 teaspoon,
- vinegar (9%) - 1 tablespoon,
- wheat flour - about 1.5 cups,
- vanillin - 1.5 grams.
Note:
Pork lard should be kept warm for some time before making cookie dough so that it becomes soft.
How to make shortbread cookies on lard:
Combine the raw egg with granulated sugar and cocoa powder, then beat vigorously with a whisk into a homogeneous mass. Gently fold the slightly melted lard into the resulting chocolate mixture. Add vanillin.
Sift the flour and add to the dough along with soda slaked in vinegar.
Knead the dough first with a spoon and then with your hands on a floured table. The finished dough will be unusually plastic and soft.
Roll it into a thin layer with a thickness of 0.5 to 1 cm, then use special devices cut out curly cookies.
Distribute the cookies at some distance from each other on a baking sheet, and then put them in an oven preheated to 180 degrees for 25-30 minutes. It is not necessary to grease the baking sheet with oil, since the dough is very oily due to lard.
Allow the finished cookies to cool completely and serve. It is very tasty to eat it with warm milk.
Recipe for cookies through a meat grinder "Chrysanthemum"
Shortcrust pastry should be able to cook, perhaps, any housewife. There are a great many options for making pastries from this type of dough: grated pies, cakes, pastries, tartlets and much more. We will cook Chrysanthemum cookies, the recipe of which is known to our mothers and grandmothers.
Its peculiarity lies in the fact that the finished dough is passed through a meat grinder - this gives it a special shape. And this dough recipe is based on fat, and not on the usual margarine. It is fat / lard that helps the liver to become crumbly, tender.
Ingredients:
- lard - 200 grams;
- flour - about a kilogram;
- butter or margarine - 200 grams;
- eggs - 3-4 pcs.;
- granulated sugar - 200 grams;
- soda or baking powder - 1 tsp
- a pinch of salt.
All ingredients can be reduced by half.
Cooking method:
Sift the flour beforehand and place in a deep container in which the dough will be kneaded. Chop the butter with a knife and put in flour, add lard. Mix everything well and add sugar, eggs and soda, which must be quenched with vinegar.
Knead the dough - it should turn out elastic, soft and not stick to your hands and the walls of the container.
Wrap the dough in cling film or a bag and place in the freezer for 15-20 minutes. This is necessary to keep it apart.
After the dough has lain enough in the cold, we take it out and pass it through a meat grinder.
It is advisable to use special nozzles for this, but you can skip through the usual ones.
Measure the desired length of cookies and place on a baking sheet lined with parchment. Each dough sausage can be rolled up in the form of a flower, in a circle - this will be a chrysanthemum.
Bake cookies for 25-30 minutes at 180C.
Sprinkle finished products with powdered sugar or cinnamon, serve with tea, cocoa or coffee. Enjoy your meal!!!
