ReceptnaptárLard pastry
Lard biscuits are a thrifty, flavorful tea biscuit of the old Hungarian kitchen: made with pork lard, tender, slightly salty-sweet. They are our grandmothers' recipe from the time when butter was still expensive. The lard gives a crisp, crumbly texture. They can also be made with butter.
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Ingredients
Method
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- Sift the flour into a bowl, add the sugar, spices and salt. Rub in the cold lard.
- Add the egg yolk, lemon juice and lemon zest, and quickly knead into a smooth dough. 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 half a finger's thickness (about 5 mm) and cut out shapes with a scalloped or round cutter.
- Place on a baking tray lined with baking paper, brush with beaten egg and sprinkle with almonds.
- Bake for 12-15 minutes until golden. Cool on a rack. They keep for 2 weeks in a closed tin.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Work with cold lard so they are more tender.
- Butter can replace the pork lard.
- Lemon zest gives a fresher taste.
- The salty-sweet combination is perfect with tea.
Frequently asked questions
With butter?
Yes, with the same amount of butter.
How long do they keep?
2-3 weeks in a tin.
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