I have made these lard cookies several times, especially when I have a jar of lard left in the fridge. If you have the mold from the meat grinder, things go quite fast. They come out easily from the tray and keep well, so they are useful for holidays or when you have guests. I like that you don’t have to stress about shaping them, just leave the dough to chill and move on.
Quick Info
Total time: approx. 45-60 minutes (including resting)
Preparation time: 15-20 minutes + 15 minutes chilling
Baking time: 10 minutes/batch
Servings: 40-50 pieces, depending on size
Difficulty: easy
Recipe type: cookies, biscuits, good for Christmas or breakfast
Ingredients
3 eggs
250 g sugar
a pinch of salt
10 ml vanilla essence (or a packet of vanilla sugar)
10 g grated orange or lemon peel
700 g flour
250 g lard
5 g baking soda
5 ml vinegar
powdered sugar for decoration
Preparation method
1. In a bowl, mix the eggs with the sugar and a pinch of salt. Whisk with a whisk or fork until the sugar starts to dissolve. Add the vanilla essence and the grated orange or lemon peel.
2. Separately, place the flour in a large bowl. Add the lard and knead by hand until you get a crumbly dough, like large crumbs.
3. Dissolve the baking soda with vinegar in a teaspoon, directly over a small bowl. The liquid will foam. Pour it over the egg and sugar mixture.
4. Pour the egg mixture over the flour and lard. Gather everything and knead briefly, just enough to bind. Do not knead too much to avoid a tough dough.
5. Shape the dough into a ball and cover it with plastic wrap. Chill for 15 minutes.
6. After resting, cut smaller pieces and pass them through the meat grinder using the cookie shape. Long strings will form, which you break into pieces of 6-7 cm. Place them on a baking tray lined with parchment paper, leaving space between them.
7. Preheat the oven to 200°C. Place the tray in the middle and bake for 10 minutes or until the cookies just get a slight color on the edges. They should not brown too much.
8. Remove the tray and let the cookies cool for a few minutes. Transfer them to a rack or clean paper. Dust with powdered sugar once they are no longer hot.
Why I make this recipe often
No butter is needed, and the lard gives the cookies a tender and crispy texture at the same time. It takes a little time to make them, but they stay fresh for several days if kept away from moisture. They are great for storing, especially in winter or for large gatherings.
Tips and variations
Tips
Do not knead the dough too much after adding the eggs. It becomes tough and won’t be tender.
Check the cookies at 8-9 minutes, each oven bakes a little differently.
If the dough is too stiff to go through the mold, let it sit for another 5 minutes at room temperature.
Substitutions
You can use half orange peel and half lemon peel if you want a more subtle flavor.
If you don’t have vanilla essence, a packet of plain vanilla sugar will work too.
Variations
You can roll some of the cookies in ground nuts before baking.
If you have star shapes or other molds, the dough can be shaped similarly.
Serving ideas
They are great with coffee, tea, or as school lunch cookies.
For festive platters, dust them with powdered sugar before serving.
Frequently asked questions
Can they be made without the meat grinder?
You can roll the dough into strings by hand and cut them to the desired size, then gently flatten them with a fork.
How do I know when they are done in the oven?
They are done when the edges are just lightly browned, and the bottom is dry. They should not be browned too much.
Can I use butter instead of lard?
The classic recipe uses lard. If you use butter, the texture will be closer to regular biscuits and less tender.
Can I add other flavors?
You can add a bit of cinnamon or citrus peel, but do not alter the ratio of liquid ingredients too much.
How to store them better?
In metal tins or sealed jars, in a cool and dry place.
Nutritional values
Approximately, per 100 g of cookies: 420-450 kcal, 7-8 g protein, 17-19 g fat, 65-68 g carbohydrates. These are approximate estimates, as it depends on the thickness and size of the pieces.
Storage and reheating
They store best in metal tins, in a single layer or a maximum of two layers, with paper in between. They last 7-10 days. Reheating is not recommended; they are served cold. If they soften from moisture, they can be placed in the oven for 2-3 minutes to regain their tender texture.
Quick Info
Total time: approx. 45-60 minutes (including resting)
Preparation time: 15-20 minutes + 15 minutes chilling
Baking time: 10 minutes/batch
Servings: 40-50 pieces, depending on size
Difficulty: easy
Recipe type: cookies, biscuits, good for Christmas or breakfast
Ingredients
3 eggs
250 g sugar
a pinch of salt
10 ml vanilla essence (or a packet of vanilla sugar)
10 g grated orange or lemon peel
700 g flour
250 g lard
5 g baking soda
5 ml vinegar
powdered sugar for decoration
Preparation method
1. In a bowl, mix the eggs with the sugar and a pinch of salt. Whisk with a whisk or fork until the sugar starts to dissolve. Add the vanilla essence and the grated orange or lemon peel.
2. Separately, place the flour in a large bowl. Add the lard and knead by hand until you get a crumbly dough, like large crumbs.
3. Dissolve the baking soda with vinegar in a teaspoon, directly over a small bowl. The liquid will foam. Pour it over the egg and sugar mixture.
4. Pour the egg mixture over the flour and lard. Gather everything and knead briefly, just enough to bind. Do not knead too much to avoid a tough dough.
5. Shape the dough into a ball and cover it with plastic wrap. Chill for 15 minutes.
6. After resting, cut smaller pieces and pass them through the meat grinder using the cookie shape. Long strings will form, which you break into pieces of 6-7 cm. Place them on a baking tray lined with parchment paper, leaving space between them.
7. Preheat the oven to 200°C. Place the tray in the middle and bake for 10 minutes or until the cookies just get a slight color on the edges. They should not brown too much.
8. Remove the tray and let the cookies cool for a few minutes. Transfer them to a rack or clean paper. Dust with powdered sugar once they are no longer hot.
Why I make this recipe often
No butter is needed, and the lard gives the cookies a tender and crispy texture at the same time. It takes a little time to make them, but they stay fresh for several days if kept away from moisture. They are great for storing, especially in winter or for large gatherings.
Tips and variations
Tips
Do not knead the dough too much after adding the eggs. It becomes tough and won’t be tender.
Check the cookies at 8-9 minutes, each oven bakes a little differently.
If the dough is too stiff to go through the mold, let it sit for another 5 minutes at room temperature.
Substitutions
You can use half orange peel and half lemon peel if you want a more subtle flavor.
If you don’t have vanilla essence, a packet of plain vanilla sugar will work too.
Variations
You can roll some of the cookies in ground nuts before baking.
If you have star shapes or other molds, the dough can be shaped similarly.
Serving ideas
They are great with coffee, tea, or as school lunch cookies.
For festive platters, dust them with powdered sugar before serving.
Frequently asked questions
Can they be made without the meat grinder?
You can roll the dough into strings by hand and cut them to the desired size, then gently flatten them with a fork.
How do I know when they are done in the oven?
They are done when the edges are just lightly browned, and the bottom is dry. They should not be browned too much.
Can I use butter instead of lard?
The classic recipe uses lard. If you use butter, the texture will be closer to regular biscuits and less tender.
Can I add other flavors?
You can add a bit of cinnamon or citrus peel, but do not alter the ratio of liquid ingredients too much.
How to store them better?
In metal tins or sealed jars, in a cool and dry place.
Nutritional values
Approximately, per 100 g of cookies: 420-450 kcal, 7-8 g protein, 17-19 g fat, 65-68 g carbohydrates. These are approximate estimates, as it depends on the thickness and size of the pieces.
Storage and reheating
They store best in metal tins, in a single layer or a maximum of two layers, with paper in between. They last 7-10 days. Reheating is not recommended; they are served cold. If they soften from moisture, they can be placed in the oven for 2-3 minutes to regain their tender texture.