There are a lot of different options for making shortcrust pastry for confectionery. It is due to the high content of fats and sugar that it turns out friable, which distinguishes it from other types of dough. You can make shortcrust pastry based on butter, margarine or lard. By the way, it was our great-grandmothers who prepared shortbread cookies on lard. I offer you a recipe for chocolate on lard with the addition of cocoa powder. Chocolate Shortbread Cookies on Lard  it turns friable and soft at the same time. A great addition to tea or coffee.

Ingredients:

• Eggs - 1 pc.,
• Sugar - 0.5 cups of sugar,
• Smalets - 5 tbsp. spoons
• Cocoa - 2 tablespoons,
• Flour - 2 cups flour
• Soda - 1 teaspoon,
• Table vinegar 9% - 1 teaspoon,

Chocolate lard cookies - recipe

Pour sugar into a bowl. Beat the egg. Mix well.

Pour in cocoa powder and mix again. You can do this with either a mixer or a whisk. The mass should be homogeneous, without lumps of cocoa. If you want more chocolate cookies, increase the amount of cocoa.

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

Stir. Quench soda with vinegar.

Add to the rest of the ingredients. Stir again. Pour in flour.

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

After 30 minutes, remove the dough from the refrigerator. Roll thinly on a table sprinkled with flour. The dough layer should be approximately 03, -06, mm. Cut out different shapes using molds. Cover the baking sheet with parchment, sprinkle with flour. Arrange chocolate cookies on lard in rows. Bake at 180C for 15 minutes. Ready shortbread cookies on lard  transfer to a bowl, and sprinkle generously with powdered sugar. Good appetite.

The tradition of baking desserts in the modern culinary view comes down to a creamy base for frying or baking in the oven. However, a few decades ago, it was animal fat that was used to saturate the cookies with a delicate taste and add a special satiety to the appetizers. What are the secrets of making such cookies? Consider examples of what can be baked on the basis of animal fats. Such desserts are prepared from eggs, sugar, milk, and served with jam or in powder.

Tasty biscuits on lard: a recipe for unusual cookies

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

You will need the most ordinary ingredients:

• 250 g of 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.

Cooking goes through the following steps:

1. Beat the chicken egg and sugar thoroughly. You should get a homogeneous dense mass.
2. Melt the right 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 some powdered sugar.
4. Knead the composition. It should turn out soft and supple. Put in cellophane and leave to cool in a cool place.
5. After 30 minutes, roll out the layers and squeeze the circles out with a glass.
6. Arrange on a baking sheet and place in a preheated oven. Cook until golden brown.

Culinary delight: biscuits on lard through a meat grinder

Cookies through a meat grinder are sandy and slightly crumbly. Ideal in addition to hot fruit tea and milkshakes. And most importantly, animal fat is not felt, very tender and sweet products with a minimum of ingredients are obtained.

Components:

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

Cooking:

1. Sift flour and sugar. They should not be lumps.
2. Dice butter and pork fat. Add to friable components.
3. There, too - eggs and soda with vinegar, extinguished in a metal spoon.
4. We begin to knead the dough. At first, the consistency will be tight, tight, but over time it will become malleable.
5. Put the mixed composition in a cold place. Give him a "rest."
6. Prepare a meat grinder with a simple attachment. Take out the dough and roll in slices in a meat grinder, and then immediately put on a greased baking sheet with butter.
7. Preheat the oven to 220 degrees. Put in it pastry blanks. Bake for about 15 minutes until the surface of the cookie is browned. The cookies will be very crisp and tasty!

Children's cookies "Rings" on lard with powder

This type of cookie is suitable for real sweet tooth. Its taste will be saturated, if not only sugar is added to the dough in the indicated proportions, but also sprinkled baked sugar with powdered baked goods.

To get the original forms of dessert, you can use not only a meat grinder. Rounded molds resembling rings are useful. These molds are ideal for making pastries for children. An interesting form of baking will interest a little fidget.

Ingredients:

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

Cooking homemade baby cookies:

1. Combine sour cream with soda. There we throw chopped or melted in the microwave fat.
2. Mix everything until smooth. You can use a blender.
3. Add flour.
4. Refrigerate the composition for 40 minutes.
5. Then roll out so that the cake is not completely thin.
6. In the surface of the layers, push rings with molds. If desired, they can be made openwork.
7. Place in oven for 15 minutes at 200 degrees.
8. Crush ready-made cookies with powdered sugar.

The dessert is sandy, crumbly and very tasty! Jam will give it even more taste. Enjoy your meal!

Lard and dessert are an unusual ratio. Modern housewives usually add butter or margarine to pastries. We recommend trying traditional recipes and making biscuits on lard. It turns out tender and crumbly. We offer several recipes.

How Milestones

Semi-finished product is obtained by melting from fat. Traditionally, interior and subcutaneous fat are used. Crops are often used. Due to the specific aroma, it is processed separately.

The smelting of lard is a simple but responsible process. The main thing is to comply with all the rules and the main stages. Otherwise, the biscuit on the lard will turn out tough and will not crumble.

First, the raw material is 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 product into small pieces, put on a small fire and start the melting process. Strain the melted fat with gauze, pour into jars, close tightly with a lid and store in a cool place.

Candy recipe for lard with sweets

Grate the egg with half a glass of sugar. It is necessary to beat the mass to make a lush white foam, and the volume should increase three times. Gradually add two glasses of flour and a half small spoonful of baking powder. Melt lard. It will take six large tablespoons of fat. Shuffle everything together. The dough should become uniform and elastic. Put it in a bag and leave in the refrigerator for half an hour. Then get it, divide it into small balls. From each form a small cookie on lard. The recipe with the photo shows how to decorate them.

The easiest way is to use sweets, laying them on the surface.

Sandwich Cookies

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

We make protein cream. We connect two cookies with its help. Apply a grid of chocolate glaze to each product. It turns out very

Cookies on lard. Recipe with photo

Beat half a glass of sugar with one egg. Add four large spoons of cocoa powder. Using a mixer, mix everything thoroughly. Cut five large spoons of soft lard into cubes. Insert it into the dough and knead thoroughly. There should be no lumps. Quench a small spoon of soda and pour into the dough. Start gradually introducing sifted flour. In total, about two glasses will be required. Knead thoroughly, wrap in cling film and leave in the refrigerator for thirty minutes. Due to this, it will become more plastic and homogeneous. Next, divide it into small balls and form cookies from each.

Asterisk cookies

Semi-finished product can be used in any ratio. Even make biscuits on lard without eggs. The recipe is simple.

Two hundred grams of lard is mixed with half a glass of sugar. Add two glasses of flour, vanillin and a little salt. Stir the dough thoroughly and roll it thinly. Using the molds, make stars, place them on a baking sheet, chop with a fork, sprinkle with sugar and bake in the oven for about fifteen minutes. The optimum temperature is one hundred eighty degrees.

Cool each biscuit on the lard and glaze. Garnish with colorful sprinkles.

Tartlets on lard with protein cream and fresh berries

Sift two cups of flour and add a little salt. Two hundred grams of warm lard is cut into small pieces. Chop everything together with a knife to make small crumbs. Add two yolks and quickly form a 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 the molds with butter. Make cookies on lard. The photo shows how thick the dough should be. Excess need to be cut off.

Puncture the product in several places, fill with dry peas. Otherwise, the dough will swell during the baking process. It takes about fifteen minutes to cook the products. The temperature is recommended to set up to two hundred degrees. We cool the baskets, pour 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 a very useful product. It contains three valuable elements. It is about choline, vitamin E and selenium. And the first element in it the most. Thanks to choline, fat and protein metabolism improves, the development of atherosclerosis is prevented, and heart function improves. It is necessary for the proper functioning of the liver. Vitamin E is essential for tissue regeneration. Therefore, it is sometimes recommended instead of butter or margarine to use lard in the preparation of baked goods.

Old, proven by several generations, mothers and grandmothers give recipes to their daughters and granddaughters, who are happy to cook them for their children. Grandma’s recipe for delicious cookies can decorate any holiday and cheer up the whole family.

Grandma's cookies

Ingredients

• eggs - 5 pcs.;
• sugar - 200 g (full glass);
• melted fat from fat - 300 g (5-6 tablespoons with a slide);
• flour - 300-350 gr (from 2 to 3 glasses, how much dough will take);
• vanilla sugar - 5 g (1 sachet);
• food ammonium - 10 g (2 teaspoons);
• chicken egg to lubricate cookies;
• any grease to grease the pan.

Cooking

1. Beat the eggs, add sugar to the resulting foam and beat the mixture again.
2. Add ammonia to the mixture and mix until it is completely dissolved.
3. Cover the eggs with a lid and put in the refrigerator for 5-6 hours.
4. Mix fat with 3-4 tablespoons of flour, introduce eggs into it, mix and gradually, constantly mixing, add the rest of the flour. It should be soft and tender, thick, but not tough dough.
5. Roll out a layer of dough on the table and cut out cookies from it with a cookie cutter or a glass.
6. Break the egg for lubrication in a saucer, and pour sugar in another saucer for sprinkling.
7. Grease a baking sheet with fat. Each cookie before laying on a baking sheet needs to be greased with an egg, and then sprinkled with sugar or even dipped in it.
8. Put the baking sheet in the oven, turn it on in medium heat and bake cookies for half an hour. The finished cookie has a nice light brown color.

Ingredients

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

Cooking

1. Beat the eggs, gradually introducing sugar into them.
2. Melt lard, let it cool and pour into eggs.
3. Add powder for cookies and flour, knead elastic and soft dough. If desired, you can add vanillin, cinnamon, raisins or dried apricots.
4. Remove the dough for half an hour in the refrigerator (optional).
5. Roll out the dough, form cookies out of it, stuff with dates or any jam.
6. 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.);
• melted fat (best goose fat) - 40-50 g (tablespoon);
• powdered sugar - 10 g (teaspoon);
• flour - 30 gr (tablespoon);
• cinnamon - 16 g (2 teaspoons);
• melted fat or vegetable oil for deep fat - 100 g (half a thin glass);
• salt is a pinch.

Cooking

1. Separate the yolks from the proteins.
2. Beat the yolks with lemon juice, cinnamon and sugar.
3. Add goose fat and flour to the mixture, mix thoroughly to make a batter. The recipe for Easter cookies allows you to use not crushed flour, but crushed matzo (macemel) to make it.
4. Leave the dough for an hour to insist. Beat the whites with salt to a state of cool white foam and introduce them into the pastry.
5. In a separate pan, bring the fat for deep fat to a boil and fry the cookies in it, carefully lowering it into boiling fat with a spoon.
6. When the cookies are browned, they need to be removed and immediately sprinkled with cinnamon and sugar or powdered sugar. You can pour cookies with icing or chocolate.
7. 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.

Cooking

1. Mix flour with sugar, add salt, vanillin, zest and mix again.
2. Cool the fat, cut into small cubes and add to the flour.
3. Grind the mass so that it turns into a kind of bread crumbs.
4. Add water and quickly knead the dough with smooth movements.
5. Give the dough a “bun” shape, wrap it in a film and put it in the refrigerator for half an hour.
6. Roll out the dough into a cake, cut out a cookie with a glass, a glass or a cookie cutter and place it on a baking sheet (this recipe allows you not to grease a baking sheet with fat).
7. Heat the oven to 180-200 degrees and bake cookies.

• If you use the “grandmother's” secret to make the dough and completely replace the margarine with lard, then the cookies will turn out not only to be appetizingly crispy, but also very tasty and literally melting in your mouth;
• when cooking fat dough in the kitchen should be cool. In this case, the fat should not be very frozen, and if the recipe contains any liquids, then they should be warm;
• if the recipe requires grating fat with flour, then this should be done until the mass resembles breadcrumbs in appearance.

During the mixing process, the fat will envelop the particles of flour and the gluten contained in it, will not give the test 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 the fat will be approximately half less than flour;
• experienced chefs recommend changing the recipe so that an equal amount of fat and oil (or fat and margarine) is added to the dough;
• it is best to knead the shortcrust pastry with your hands and knead it not for long, but sequentially so that the fat does not begin to melt, and the cookies do not lose their tenderness and softness;
• if sugar is added 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 does not have time before guests arrive, you can neglect this advice, but then the dough will roll worse;
• culinary rules advise rolling out the dough from the center to the edges. It’s easy to move the rolling pin while gradually turning the dough, sprinkling it with a thin layer of flour;
• so that the cookie dough for fat is well baked, it is best to roll it to a thickness of 4-8 mm;
• if cookies are baked in special molds, they must be lubricated with oil, so that finished cookies are easier to get out;
• cooled cookies can be glued in pairs with chocolate or nut cream, jam, condensed milk or jam. You can even bake cakes from shortcrust pastry and, using different brushstrokes, collect a pie or cake from them, and decorate with berries or cream on top;
• it’s best to store cookies on fat in a plastic bag so that it does not become hard.

• for dough, you can use both lard, bought at the store, and fat melted from pork fat at home;
• old lard may not have a very pleasant aftertaste. It can be removed if you add more vanilla or essence with a pronounced aroma to the dough;
• instead of fat, you can take homemade cottage cheese. In the cottage cheese there should be as few lumps as possible;

• if the fat biscuit recipe 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;
• ready-made pastries should be gently poured onto a towel and allowed to cool: when hot, these cookies are too fragile and brittle;

Cookies baked according to grandmother’s recipes always turn out to be tasty and fragrant. Such a treat cannot be compared to store baked goods. This soft and crumbly cookie 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 workshops are opened at the temples. People like it!

The fact is that the products of such bakeries are energetically pure. Moreover, she is sanctified. People from far away come and come to buy bakery products baked by the hands of praying novices.

The parishioners are offered bread, cakes, shangi, cheesecakes, Easter, loaves and so on. But the most interesting of all these products is printed cakes.

Previously, such products were mainly known for Tula. From generation to generation, the Tulaks passed on the secret of baking their gingerbread cookies.

Today, the recipe is not a secret. And printed biscuits are baked by many bakeries. And every gingerbread is a whole work of art!

For temples, such a production is beneficial. It's no secret that churches and monasteries bring food to mention: sugar, flour, butter, etc.

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

But the main focus still remains baking printed gingerbread.

Company of Sergey Mauser   began to produce wooden forms for gingerbread. Forms are made with any images or temple logo.

Wooden gingerbread mold

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

In addition, on these forms you can make gingerbread in the classroom with the kids at Sunday school.

Well, if you want to master a serious confectionery production at a temple and a monastery, the Company can make tartlets for the price of 99,999 rubles apiece.

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

0 0 дней : 0 0 2 1 1 2 часов : 3 2 2 3 7 6 6 7 минут : 5 4 4 5 8 7 7 8 секунд

Благодаря наличию свиного смальца в выпечке, блюда получаются по-особому нежными и рассыпчатыми. Попробуйте и вы приготовить лакомства предложенные ниже. смотрите по ссылке на нашем сайте.

Песочное печенье на смальце

Набор продуктов:
2 яйца
5 ст. л. сахара
200 г молока
6 ложек смальца
3-4 стакана муки
1 ч. л. корицы
0,5 ч. л. соды (погасить уксусом)
2 ст. л. подсолнечного масла для смазывания.

Яйца куриные и сахар взбейте, погасите соду, всыпьте в смесь. Добавьте корицу, молоко. Тщательно смешайте.

Возьмите смалец, слегка растопите его на водяной бане, чтобы он стал мягким. Также добавьте к тесту.

Напитайте муку кислородом, просеяв ее через сито. Вымесите тесто до эластичного, мягкого состояния. Если муки мало, просейте еще.

Теперь оставьте тесто на полчаса и можно переходить к формированию печенья.

Полученное тесто разделите на 4 части. Каждую поочередно раскатайте на средние по толщине пласты.

Совет: если вы предпочитаете более сухое и хрустящее печенье, тогда толщина пласта должна быть менее 1 см, для более пышного и мягкого угощенья нужно раскатать тесто толщиной более 1 см.

При помощи формочек выдавите печенья. Если форм нет, тогда можно произвольно порезать лист теста ножом.

Противень застелите пергаментом, промажьте маслом и положите на него полученное печенье. Ставить лист нужно в разогретую до 170 градусов духовку.

Выпекаться печенье будет 15-20 минут. Следите за цветом. Когда сладость будет подрумяниваться, можно доставать и остужать.

По желанию можете посыпать сахарной пудрой, но и без нее будет очень вкусно.

Рецепт рогаликов

Благодаря смальцу рогалики будут хрупкими и хрустящими, но не станут крошиться.

Продукты:
Мука – 3 стакана
Сливочное масло – 100 г
Смалец – 5 ст. л.
Молоко – 100 г
Сметана – 50 г
Яйца – 2 шт.
Лимон – 1 шт.
Сахарная пудра.

Для начинки можно использовать любые продукты, например, варенье (густое), мармелад, орехи.

Совет: при выборе начинки обратите внимание на ее густоту, важно, чтобы она не была жидкой и не растеклась при выпекании, так как низ рогаликов может подгореть.

Просейте муку прямо на стол, так тесто будет удобнее вымесить.

Масло и смалец нужно предварительно заморозить, после порубить вместе с мукой. Сделать крошку. Переложите смесь в емкость.

В отдельной посуде отделите желтки (белки нам не потребуются), выжмите пару столовых ложек лимонного сока, добавьте молоко.

Соедините с крошкой, смешайте. Тесто должно немного прилипать к рукам. Прямо в миске отправьте его в холод на 60 минут.

Через время достаньте, разделите на 6 частей. Припылите стол мукой и раскатайте тесто. Далее вырежьте большой круг, поделите его на 8 секторов (треугольников). На широкий край поместите выбранную начинку и начинайте заворачивать от широкого края к узкому.

На лист для выпекания положите пергамент и сразу отправляйте рогалики в духовку. Время выпекания полчаса, температура 180 градусов.

Извлеките сладость с духовки, остудите и обваляйте в сахарной пудре, так как в тесте отсутствует сахар.

Коржики на смальце

Набор ингредиентов:
Кислое молоко (кефир) – 1 стакан
Смалец – 1 стакан
Сахар – 1 стакан
Яйца – 2 шт.
Мука – 3-4 стакана
Сода, погашенная уксусом – 1 ч. л. без горки.

Растопите смалец, насыпьте сахар и смешайте. Вбейте яйца, всыпьте соду, муку. Доведите до густой, но не крутой консистенции.

Разделите полученное тесто на 4 части, раскатайте пласты скалкой. Толщина будет зависеть от ваших предпочтений, но для приготовления коржиков, родных нам с детства, нужно делать пласты по 1 см в толщину.
Теперь из пласта вырежьте ромбики. Вы можете сделать коржи любой формы.

Смажьте лист растительным маслом, расположите на нем заготовки и отправляйте в духовку.

Время выпекания будет зависеть от желаемого результата. Хотите получить мягкий вариант — вынимайте, как только станут подрумяниваться.

Остудите и угощайтесь.

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