Baking cookies with goose fat. Shortbread cookies on lard - cooking

History of lard

Smalets is traditional product rural cuisines of many peoples of the world. Lard is obtained by rendering from lard, interior and subcutaneous fat, as well as fat trimmings. Interior fat while due to specific smell processed separately. The process of melting lard is simple. To do this, the raw material is cleaned of blood, possible contaminants, meat residues, then soaked in lightly salted water for about 12 hours, while changing the water several times. Next, the product to be melted is cut in small pieces and melt on low heat. The resulting fat is filtered through gauze, poured into jars or pots, tightly closed and stored in a cold place.

Lard has long been used to prepare a variety of dishes, it can be used for frying something, and also as a snack, spreading it on a piece of bread. In the latter case, lard is often added grated garlic, pepper, Bay leaf, coriander, salt and other spices. This dish was 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: they cook Hungarian goulash, paprikash, fish soup Halasle. Also, from lard all over the world they make a lot of confectionery and flour products, including bread and cakes.

Today, lard can be found in almost any supermarket, but still, zealous hostesses are not too lazy to cook it in their kitchen - home product definitely tastier and healthier. Moreover, it is not difficult to cook it, as KhozOboz already wrote above. Well, the question of when did people start baking with lard can be answered simply - in fact, when they started baking and learned how to melt lard, that is, a very, very long time ago.

The benefits of lard

Weight useful elements contained in lard, in the process of rendering it disintegrate. Therefore, somehow it is not necessary to draw the same parallels between lard and lard. So, after a long heat treatment of fat, 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 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.

True, it is worth remembering that in this lard recipe we will use relatively little, moreover, it will undergo additional heat treatment in the form of baking in the oven as part of a 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 number of carbohydrates. But it is lard that makes pastries incredibly crumbly and very tender.

Ingredients for lard cookies

Sugar - ½ cup;
Egg - 1 piece;
Flour - 2 cups;
Baking powder - 1.5 teaspoons;
Lard (in this case duck) - 6 tablespoons.

Shortbread cookies on lard - cooking

In a deep bowl, combine the egg and sugar.
Beat the egg and sugar until a thick white foam forms. The volume will increase by 2-3 times.
Add flour and baking powder to the resulting beaten egg mass. Note that earlier in the villages they used not baking powder, since it was simply not available, but ordinary soda. So, if suddenly there is no baking powder in your kitchen, feel free to use soda to make these cookies.
Put the lard into a saucepan. The color of lard varies depending on the origin. this product. So, duck lard, which we use in this case, has beige color. Pork lard is white. In any case, you can use pork, duck, and goose lard for cooking.
We melt the lard on a small fire. Let it cool down a bit so it doesn't get too hot.
Pour the lard into the bowl with the rest of the ingredients.
We start kneading the dough. It turns out quite steep and loose, but holds its shape well.
We form such a ball from the dough, as in the photo, put it in a bag for food products and send it to the refrigerator for half an hour.
We take the dough out of the refrigerator, roll it out in small pieces, since the dough is quite loose and it is not very convenient to roll out the entire volume at once. Cut out shapes with cookie cutters. We, for example, will have a cookie in the shape of a flower. Note also that the dough should not be rolled out too thin.
We spread the cookies on a baking sheet covered with parchment, and send them to the oven for 15-20 minutes. Baking temperature - 180C. It is important that the lard cookies, the photo of which you now see, have a thickness of at least 3-4 millimeters, no less.
Cookies on lard are ready, they can already be served with tea or coffee.

Today we have prepared regular cookies on lard. But KhozOboz also wants to notify you that there are other recipes using this product, such as cookies through a meat grinder on lard, which involve a slightly different set of ingredients and a different cooking method. However, everything has its time. We are sure that in the future we will consider many more interesting recipes lard baking.

Lard and dessert is an unusual ratio. Modern housewives usually add butter or margarine to pastries. Recommended to try traditional recipes and cook lard cookies. It turns out soft and crumbly. We offer several recipes.

How Milestones

A semi-finished product is obtained by rendering from fat. Traditionally, visceral and subcutaneous fat is used. Often cuts are used. Due to the presence of a specific aroma, it is processed separately.

Melting lard is a simple but responsible process. The main thing is to follow all the rules and the main stages. Otherwise, the cookies on lard will turn out hard and will not crumble.

First, the raw materials are cleaned of layers of meat, blood, and any contaminants. Next, you need to soak the semi-finished product in salted water for twelve hours. Be sure to change the water several times.

Cut the finished semi-finished product into small pieces, put on a small fire and start the melting process. Strain the melted fat with gauze, pour into jars, tightly close the lid and store in a cold place.

Recipe for lard cookies with sweets

Grind the egg with half a glass of sugar. It is necessary to beat the mass to make it fluffy. white foam, and the volume should increase three times. Gradually add two cups of flour and one and a half small spoons of baking powder. Melt the lard. You will need six large tablespoons of fat. Mix everything together. The dough should become homogeneous and elastic. Put it in a bag and leave it in the refrigerator for half an hour. Take out and divide into small balls. From each form a small cookie on lard. The recipe with a photo shows how to decorate them.

The easiest way is to use sweets by spreading them on the surface.

Cookies "Sandwich"

Cut a pack of margarine into small pieces. Add a large spoon to the fat orange peel, a bag of vanillin and a glass of sugar. Mix everything thoroughly. Quench a small spoonful of soda with vinegar and add to the dough. Pour in a small pack liquid sour cream and sixty grams of lard. In a separate bowl, beat the egg and salt until foamy. Combine everything and knead well. We start adding flour. In total, seven hundred and fifty grams are required. Knead the dough with your hands until smooth. It shouldn't stick to your hands. Leave the dough for several hours in the refrigerator. Next, divide into parts and make flat cookies from each. Bake for twenty minutes and cool.

Doing protein cream. We connect two cookies with it. For each product, apply a mesh of chocolate icing. It turns out very

Lard cookies. Recipe with photo

Beat half a glass of sugar with one egg. Add four large tablespoons of cocoa powder. Using a mixer, mix everything thoroughly. Five large spoons of soft lard cut into cubes. Introduce it into the dough and knead thoroughly. There shouldn't be any lumps. Squeeze out a small spoonful of soda and pour into the dough. Start gradually introducing the sifted flour. You will need about two glasses in total. knead thoroughly, wrap in cling film and leave in the refrigerator for thirty minutes. Thanks to this, it will become more plastic and uniform. Next, divide it into small balls and form cookies from each.

Cookies "Asterisks"

The semi-finished product can be used in any ratio. Even make lard cookies without eggs. The recipe is simple.

Mix two hundred grams of lard with half a glass of sugar. Add two cups of flour, vanilla and a little salt. Mix thoroughly and roll out thinly. Using molds, make stars, put them on a baking sheet, prick with a fork, sprinkle with sugar and bake in the oven for about fifteen minutes. Optimum temperature one hundred and eighty degrees.

Cool each cookie on lard and cover with icing. Decorate with colorful sprinkles.

Tartlets on lard with protein cream and fresh berries

Sift two cups with a slide of flour and add a little salt. Two hundred grams of warm lard cut into small pieces. Chop everything together with a knife to make small crumbs. Add two yolks and quickly form the dough. Form a ball out of it and leave in the refrigerator for half an hour.

Next, roll out the dough. The layer should be no more than 4 mm. Cut the dough into circles. Lubricate molds with butter. Make lard cookies. The photo shows how thick the dough should be. The excess must be cut off.

Pierce the products in several places, fill with dry peas. Otherwise, the dough will puff up during baking. It takes about fifteen minutes to prepare the products. The temperature is recommended to set up to two hundred degrees. We cool the baskets, pour out the peas and carefully pull out the blanks from the molds. Fill with protein cream and decorate with fresh berries.

In conclusion, the following should be noted.

Lard is very useful product. It contains three essential elements. We are talking about choline, vitamin E and selenium. Moreover, the first element in it is the most. Thanks to choline, fat and protein metabolism improves, the development of atherosclerosis is prevented and the work of the heart improves. It is necessary for correct operation liver. Vitamin E is essential for tissue regeneration. Therefore, it is sometimes recommended instead butter or margarine use lard when making pastries.

Cookies with fat are very crumbly and tasty. All the sweet tooth would certainly not refuse a cup of tea, without sugar, and a couple of delicious cookies. For cooking, you can use not only pork fat, but also the fat of any bird. Cookies with fat are very easy to prepare, and the ingredients are the most affordable. This delicacy will be appreciated at the sweet table, not only by children, but also by adults. Every hostess should know a simple and delicious recipe cookies on hastily, which will help out at any moment.

To prepare, take the following ingredients.

Take a deep bowl. Add egg, pour granulated sugar. Take a mixer or whisk and beat well until the egg mass increases. Sugar grains should almost all dissolve.

Melt lard (pork fat) in the microwave and let it cool until room temperature. Pour the cooled fat to the beaten egg. Take a spoon and mix well.

Gradually add the sifted wheat flour and baking powder. Mix with a spoon until thick. When the dough thickens well, put it on a dusted board, lightly knead.

Gather into a ball, wrap in cling film. Send to the freezer for 10-15 minutes.

Cut the rested dough into wide pieces. Form a tourniquet from each and cut into portions. Form each piece into a small ball. Or roll out the dough into a layer and cut out different shapes using cookie cutters.

Place the balls on a baking sheet parchment paper. Bake for 20-30 minutes at a temperature of 180-190 degrees. When baking, focus on your oven.

Fat cookies are ready.

Enjoy your meal!

Thanks to the presence 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 lubrication.

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 because 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.

Oil sheet 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.

Lard is melted lard, pure pork fat, without any additives. Lard for baking should be white and fresh, then it does not give baked goods an extraneous taste and smell. Pork fat you need to add less to the dough than butter, but like any shortbread cookie, this cookie is very fatty and high-calorie.

Cooking:

We take 100 grams of cold lard (from the refrigerator). Mix 200 grams of sifted flour with baking powder.

Add 200 grams of flour to the lard and first mix with a fork, and then rub it into crumbs with your hands.

Then add 100 grams of sugar, salt, vanilla sugar and mix everything. Add coconut flakes. You can replace the shavings with chopped nuts. Sugar can be put less, or bake cookies salty.

Add cold milk and knead the dough. Gradually add the rest of the flour (about 50 grams) until the dough is smooth. Ready dough put in a bag and put in the refrigerator for 1 hour.

Roll out the dough from the refrigerator in small pieces to a thickness of about 0.5 cm and cut out cookies. You can cut with a glass, knife, cookie cutters. This time I used a plate for cutting cheese and the edges of the cookies turned out to be wavy. The part of the dough that you do not work with should be kept in the refrigerator.