LITTLE SNOWY CAKES
8-10 people 50 minutes
450 g flour
200 g soft lard
125 ml dry sherry or dry white wine
50 g sugar
Place the lard in a large bowl.
Add the flour and sugar and stir with a spatula. Add the wine and continue mixing until a smooth and homogeneous dough is obtained. Shape it into a ball, wrap in clingfilm, transfer to the refrigerator and let it rest for 3 or 4 hours.
Preheat the oven to 180°C.
Remove the clingfilm from the dough, arrange it on a sheet of greaseproof paper and place another paper on top of it. Roll the dough out with the rolling pin until it is about 15mm thick. Take the top paper off the dough and make the little cakes with a round pastry cutter. Remove them from the bottom sheet carefully, with a rigid spatula, and arrange them on the plate lined with greaseproof paper. Bake for 20 to 25 minutes, until the top edge begins to brown, and then remove. Sprinkle with icing sugar when they are lukewarm and then allow to cool completely before serving.