ReceptnaptárGerabi (Serbian pastry)
Gerabi (gyerabije) is a crumbly, spiced, lard-based biscuit from the Serbian-South Slavic tradition that came into Hungarian baking culture through the Serbian communities of Hungary. It is sprinkled with almond sugar and baked at Christmas and for celebrations. It is a simple, tasty tea biscuit.
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Ingredients
Method
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- Beat the soft lard with the sugar until fluffy. Add the egg, cinnamon, cloves and salt, and mix well.
- Work in the flour until you get a firm, knead-able dough with the consistency of savory scone dough. If needed, add 1-2 tablespoons of milk. Wrap in cling film and chill for 30 minutes.
- Preheat the oven to 180 °C (165 °C fan).
- On a floured board, roll the dough out to a knife-blade thickness (3-4 mm) and cut out shapes with small cutters (round, star, heart).
- Place on a baking tray lined with baking paper, brush with the egg yolk and sprinkle with the coarse almond sugar.
- Bake for 12-15 minutes until the edges turn reddish-golden. Cool on a rack. They keep for 2 weeks in a tin.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- The dough should be firm, not sticky.
- It is easier to roll after resting in the fridge.
- Walnuts or poppy seeds can replace the almonds.
- It keeps for a long time, so it makes a good gift.
Frequently asked questions
With butter?
Yes, butter works just as well, though it is less traditional.
How long do they keep?
2-3 weeks in a tin.
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