Homemade lard cookies are a delicious dessert for tea!

History of lard

Lard is a traditional product of rural cuisines of many peoples of the world.
Lard is obtained by rendering from lard, internal and subcutaneous, as well as fat trimmings. In this case, internal fat is processed separately due to its specific odor. The process of melting lard is not complicated. To do this, the raw materials are cleaned of blood, possible contaminants, and meat residues, then soaked in lightly salted water for about 12 hours, while the water is changed several times. Next, the product that will be melted is cut into small pieces and melted over low heat. The resulting fat is filtered through cheesecloth, poured into jars or pots, tightly closed and stored in a cool place. Lard has long been used to prepare a variety of dishes; it can be used for frying something, and also as a snack, spread on the edge of bread. In the latter case, grated garlic, pepper, bay leaf, coriander, salt and other spices are often added to the lard. This dish was also made by our grandmothers and great-grandmothers, but even today it is popular and in demand. Lard is practically indispensable for Transcarpathian and Hungarian cuisine: there they prepare Hungarian goulash, paprikash, and Halasle fish soup from it. Also, a lot of confectionery and flour products, including bread and flatbreads, are made from lard all over the world.

Today lard can be found in almost any supermarket, but still zealous housewives are not lazy to prepare it in their kitchen - a homemade product is certainly tastier and healthier. Moreover, preparing it is not difficult, as KhozOboz already wrote above. Well, the question of when did people start cooking baked goods with lard can be answered simply - actually, when they started baking and learned how to render lard, that is, a very, very long time ago.

Culinary delight: lard cookies through a meat grinder

Cookies through a meat grinder turn out sandy and slightly crumbly. Ideal to complement hot fruit tea and milkshakes. And most importantly, you can’t feel the animal fat, you get very tender and sweet products with a minimum of ingredients.

Components:

• 1000 gr. wheat flour;
• 200 gr. butter;
• 200 gr. lard;
• 4 chicken eggs;
• baking soda and vinegar or baking powder.

Preparation:

1. Sift flour and sugar. There should be no lumps in them.
2. Cut the butter and pork fat into cubes. Add to crumbly ingredients.
3. There are also eggs and soda with vinegar, dissolved in a metal spoon.
4. Let's start kneading the dough. At first the consistency will be dense and tight, but over time it will become pliable.
5. Place the mixed mixture in a cool place. Give him a rest.
6. Prepare a meat grinder with a simple attachment. Take out the dough and grind it into pieces in a meat grinder, then immediately place it on a baking sheet coated with butter.
7. Preheat the oven to 220 degrees. Place confectionery preparations in it. Bake for about 15 minutes until the top of the cookies are lightly browned. The cookies will be very crumbly and delicious!

Benefits of lard

A lot of useful elements contained in lard disintegrate during the rendering process. Therefore, somehow there is no need to draw the same parallels between lard and lard. So, after long-term heat treatment of lard, only three valuable elements remain in it - vitamin E, choline (or vitamin B4) and selenium. Most of all, lard contains choline. As is known, this element can influence the course of fat and protein metabolism in the human body. Choline also prevents the development of atherosclerosis and improves heart function. Vitamin B4 is extremely important for the condition of our liver; it improves the condition of this organ in various diseases. As for vitamin E, it strengthens the walls of capillaries and prevents the formation of blood clots. This vitamin is needed for better blood clotting and tissue regeneration.

However, it is worth remembering that in this recipe we will use relatively little lard, and besides, it will undergo additional heat treatment in the form of baking in the oven as part of the cookie dough. Therefore, the benefits of lard in a particular case are very conditional. In addition, lard cookies are very high in calories and contain a large amount of carbohydrates. But it is lard that makes baked goods incredibly crumbly and very tender.

Delicious shortbreads with lard: a recipe for unusual cookies

This delicacy turns out to be very tender despite the simplicity of its preparation.

You will need the most common ingredients:

• 250 g wheat flour;
• half a glass of sugar;
• half a pack of lard, or 5 tbsp. with a slide;
• 1 chicken egg;
• 0.5 tsp baking powder.

Preparation takes place in the following stages:

1. Beat the egg and sugar thoroughly. You should get a homogeneous thick mass.
2. Melt the required amount of lard. To speed up the process, you can use a microwave or water bath.
3. Combine eggs, sugar and melted fat. Add flour and a little powdered sugar.
4. Knead the composition. It should turn out soft and pliable. Place in cellophane and leave to cool in a cool place.
5. After 30 minutes, roll out the layers and squeeze out circles with a glass.
6. Place on a baking sheet and place in a preheated oven. Cook until golden brown.

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Children's cookies "Rings" on lard with powder

This type of cookie is suitable for those with a real sweet tooth. Its taste will be rich if you not only add sugar to the dough in the indicated proportions, but also sprinkle the finished baked goods with powdered sugar.

To obtain original forms of dessert, you can use not only a meat grinder. Round molds that resemble rings will come in handy. These molds are ideal for making baked goods for children. An interesting form of baking will interest the little fidget.

Ingredients:

• pork fat - 1 package;
• homemade sour cream – 350 gr.;
• soda – 1 teaspoon;
• powdered sugar.

Making homemade baby cookies:

1. Combine sour cream with soda. Throw in the chopped fat or melted fat in the microwave.
2. Mix everything until smooth. You can use a blender.
3. Add flour.
4. Cool the mixture in the refrigerator for 40 minutes.
5. Then roll out so that the crust is not completely thin.
6. Press rings into the surface of the layers using molds. If desired, they can be made openwork.
7. Place in the oven for 15 minutes at 200 degrees.
8. Sprinkle the finished cookies with powdered sugar.

The dessert turns out sandy, crumbly and very tasty! The jam will give it even more flavor. Bon appetit!

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• 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 powdered sugar to the dough instead of sugar, 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 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 use 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 according to grandma's recipes always turn out tasty and aromatic. Such a treat cannot be compared with store-bought baked goods. These soft and crumbly cookies can be served with tea or coffee at any time of the day, and all family members willingly take them 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 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 or monastery, then the Company can produce tartlets at a price of 99,999 rubles per piece.

Sand “Chrysanthemums” from childhood at home with mayonnaise

Mayonnaise-based dough appeared relatively recently. Despite the fact that everyone is accustomed to dressing salads with mayonnaise and using it in the preparation of some hot dishes, it can even be used for baking! One of the most popular recipes that uses a mayonnaise base is “Chrysanthemum” cookies.

The test will require the following components:

• 1 pack margarine (200 gr.);
• mayonnaise – about 200-250 g;
• 1 egg;
• flour - 4 cups;
• sugar – about 160-180 g;
• soda – 0.25 teaspoon and vinegar (for extinguishing);

Preparation progress:

1) Thawed margarine should be thoroughly kneaded with a fork and then mixed with egg and mayonnaise.

2) You need to add soda to the resulting homogeneous mass, after extinguishing it with vinegar.

3) Then pour in granulated sugar. It is necessary to mix everything until a uniform consistency is obtained.

4) Next, we begin to add flour in small batches and begin kneading the dough.

5) The finished dough needs to be kept in the cold for a while.

6) Roll the chilled dough through a meat grinder. We create chrysanthemums from the new mass and place them on a sheet of parchment.

7) Bake the delicacy in the oven for about half an hour at a temperature of about 200 degrees.

The cookies will turn out very tasty and aromatic. Even gourmets will love it!