Chic & Country - - Savour -

8-10 peo­ple 50 min­utes

450 g flour

200 g soft lard

125 ml dry sherry or dry white wine

50 g sugar

Pow­dered 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.

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