Shortbread dough with lard added. Lard cookies. Delicious shortbreads with lard: a recipe for unusual cookies

Various options preparations shortcrust pastry For confectionery enough. It is due to the high content of fat and sugar that it turns out crumbly, which distinguishes it from other types of dough. Prepare shortbread dough possible based on butter, margarine or lard. By the way, exactly shortbread Our great-grandmothers also cooked with lard. I offer you a recipe for chocolate with lard with the addition of cocoa powder. Chocolate shortbread cookies with lard are crumbly and soft at the same time. Great addition for tea or coffee.

Ingredients:

Eggs – 1 pc.,
Granulated 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,

Chocolate cookies with lard - recipe

Pour sugar into a bowl. Beat in the egg. Mix thoroughly.

Add cocoa powder and mix again. This can be done either with a mixer or with a whisk. The mass should be homogeneous, without lumps of cocoa. If you want a more chocolatey cookie, increase the amount of cocoa.

Add lard at room temperature, after cutting it into cubes.

Stir. Quench the soda with vinegar.

Add to other ingredients. Stir again. Add flour.

Knead the shortbread dough. Before making cookies from it, it should be put in the refrigerator for half an hour. Once cooled, it will not crumble when rolled out and will become more plastic.

After 30 minutes, remove the dough from the refrigerator. Roll out thinly on a floured board. The dough layer should be approximately 03.06 mm. Using cutters, cut out different shapes. Cover the baking sheet with parchment and sprinkle with flour. Arrange in rows chocolate cookies on lard. Bake at 180C for 15 minutes. Place the finished lard shortbread cookies in a bowl and sprinkle generously with powdered sugar. Enjoy your meal.

Mothers and grandmothers pass on old recipes, tested by several generations, to their daughters and granddaughters, who happily cook according to them for their children. Grandma's recipe delicious cookies can decorate any holiday and cheer up the whole family.

Grandma's Cookies Ingredients

eggs - 5 pcs.;
sugar - 200 g (full glass);
rendered fat from lard - 300 g (5-6 heaped tablespoons);
flour - 300-350 g (from 2 to 3 glasses, as much as the dough takes);
vanilla sugar - 5 g (1 sachet);
food ammonium - 10 g (2 teaspoons);
chicken egg for greasing cookies;
any fat for greasing the baking sheet.

Preparation

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 them in the refrigerator for 5-6 hours.

Mix the fat with 3-4 tablespoons of flour, add eggs into it, mix and little by little, constantly stirring, add the rest of the flour. The dough should be soft and tender, thick but not tight.

Roll out the dough on the table and cut out cookies from it with a mold or glass.

Break the egg for brushing into a saucer, and pour sugar for sprinkling into another saucer.

Grease the baking tray well. Before placing each cookie on a baking sheet, you need to grease it with an egg and then sprinkle it with sugar or even dip it in it.

Place the baking sheet in the oven, turn it on medium heat and bake the cookies for half an hour. The finished cookies have a pleasant light brown color.

Ingredients

sugar - 100 g (half a glass);
flour - 320 g (2 cups);
cookie powder - 15 g (1.5 teaspoons);
lard - 300 g (5 tablespoons);
egg - 1 pc.

Preparation

Beat the eggs, gradually adding sugar.

Melt the lard a little, let it cool and pour into the eggs.

Add cookie powder and flour, knead elastic and soft dough. If desired, you can add vanillin, cinnamon, raisins or dried apricots.

Place the dough in the refrigerator for half an hour (optional).

Roll out the dough, form cookies from it, fill with dates or any jam.

Bake cookies in the oven at 120 degrees for about 20-30 minutes.

Ingredients

eggs - 4 pcs.;
sugar - 50 g (2 tablespoons);
lemon - 120 g (1 pc.);
rendered fat (goose fat is best) - 40-50 g (tablespoon);
powdered sugar - 10 g (teaspoon);
flour - 30 g (tablespoon);
cinnamon - 16 g (2 teaspoons);
rendered fat or vegetable oil for deep-frying - 100 g (half a thin glass);
salt - a pinch.

Preparation

Separate the yolks from the whites.

Beat the yolks with lemon juice, cinnamon and sugar.

Add to mixture goose fat and flour, mix thoroughly until it turns out batter. Recipe Easter cookies allows the use of crushed matzo (matzemel) for its preparation rather than flour.

Leave the dough to rest for an hour. Beat the egg whites and salt until they form a stiff white foam and add them to the batter.

In a separate pan, bring the frying fat to a boil and fry the cookies in it, carefully lowering them into the boiling fat using a spoon.

When the cookies are browned, take them out and immediately sprinkle with cinnamon and sugar or powdered sugar. You can top the cookies with icing or chocolate.

Easter cookies are served hot.

Ingredients

flour - 200 gr;
water - 36 g (2 tablespoons);
melted fat - 100 g;
lemon zest, vanillin, salt, sugar - to taste.

Preparation

Mix flour with sugar, add salt, vanillin, zest and mix again.

Cool the fat, cut into small cubes and add to the flour.

Grind the mixture until it turns into bread crumbs.

Add water and quickly knead the dough with smooth movements.

Shape the dough into a log, wrap it in film and put it in the refrigerator for half an hour.

Roll out the dough into a crust, cut out cookies with a glass, shot glass or cookie cutters and place them on a baking sheet (this recipe allows you to avoid greasing the baking sheet).

Heat the oven to 180-200 degrees and bake the cookies.

If you use “grandmother’s” secret to prepare the dough and completely replace margarine with lard, the cookies will turn out not only appetizingly crispy, but also very tasty and literally melt in your mouth;
The kitchen should be cool while preparing the dough in fat. In this case, the fat should not be very frozen, and if the recipe contains any liquids, they should be warm;
If a recipe requires grinding fat into flour, then this must be done until the mass resembles bread crumbs in appearance.

During the mixing process, the fat will envelop the flour particles and the gluten contained in it will not give the dough elasticity and firmness, combining with moisture. If you follow this rule, the dough will turn out soft and crumbly.

The basis of the most delicious cookies is proportions. It is best if there is approximately half as much fat as 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 best to knead shortbread dough with your hands and knead it not for long, but consistently, so that the fat does not begin to melt and the cookies do not lose their tenderness and softness;
if you add sugar to the dough instead powdered sugar, That finished goods 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 ignore this advice, but then the dough will roll out worse;
Culinary rules advise rolling out the dough from the center to the edges. You need to move the rolling pin lightly and at the same time gradually turn the dough over, sprinkling it with a thin layer of flour;
To ensure that the fat-based cookie dough bakes well, it is best to roll it out to a thickness of 4-8 mm;
if cookies are baked in special molds, they must be greased with butter to make the finished cookies easier to take out;
cooled cookies can be glued together in pairs using chocolate or nut cream, jam, condensed milk or jam. You can even bake shortcakes from shortcrust pastry and, using various frostings, assemble them into a pie or cake, and decorate the top with berries or cream;
It is best to store cookies in fat in a plastic bag so that they do not go stale.

for the dough you can use both lard bought in a store and fat rendered from lard at home;
old lard may not have a very pleasant taste. It can be removed by adding more vanillin or essence with a pronounced aroma to the dough;
instead of fat you can take homemade cottage cheese. The cottage cheese should have as few lumps as possible;

if the recipe for cookies with fat contains any liquid, it can always be replaced with sour cream;
you can add cinnamon, nuts or raisins to the dough, and if desired, you can divide the dough into parts and bake cookies with different additives;
the finished baked goods should be carefully poured onto a towel and allowed to cool: when hot, these cookies are too fragile and brittle;

Cookies baked by grandma's recipes, it always turns out tasty and aromatic. Such a treat cannot be compared with store-bought baked goods. It's soft and crumbly cookies can be served with tea or coffee at any time of the day, and all family members willingly take it with them to work or school.

Wooden gingerbread mold

Today, more and more mini-bakeries and culinary shops are opening at churches. People love it!

The fact is that the products of such bakeries are energetically clean. Moreover, it is sanctified. People from far and wide come and come to buy baked goods baked by the hands of pious novices.

Parishioners are offered bread, Easter cakes, shangi, cheesecakes, Easter, loaves and so on. But the most interesting of all these products are printed gingerbread cookies.

Previously, Tula was mainly famous for such products. From generation to generation, Tula residents have passed on the secret of baking their gingerbread cookies.

Today the recipe is no secret. And many bakeries bake printed gingerbread cookies. And each gingerbread is a whole work of art!

For churches, such production is profitable. It’s no secret that food is brought to churches and monasteries for funeral services: sugar, flour, butter, etc.

Such offerings significantly reduce the cost of baked baked goods, which accordingly affects the final price of the product.

But the main focus still remains baking printed gingerbread cookies.

Sergei Mauser's company began producing wooden molds for gingerbread. Forms are made with any images or logo of the temple.

Wooden gingerbread mold

One form costs 1099 rubles. This is today, while the promotion is ongoing. This form will pay for itself 10 times or more.

In addition, these molds can be used to make gingerbread cookies during Sunday school classes with children.

Well, if you want to master serious confectionery production at a temple and monastery, then the Company can produce tartlets at a price of 99,999 rubles per piece.

We remind you that while the promotion is ongoing, prices are reduced.