These lard cookies don’t require any complicated techniques, and the less you handle the dough, the better the texture. The key is to quickly bring the dough together and pop it in the oven. Fewer steps mean a cleaner, crisper texture.
This version is designed for hand mixing. No mixer, no extensive kneading, and no chilling in the fridge required. Lard serves as a stable fat that adds flakiness without any extra tricks.
The cookies hold their shape well, won’t spread out, and don’t need any filling or glaze. This is a basic recipe that’s easy to replicate.
This quick lard cookie recipe is perfect for those who appreciate simplicity and speed in the kitchen. The cookies come out tender and crispy, with a distinctive aroma thanks to the lard. Make them for breakfast or as a tea-time treat with family, and you’re sure to receive plenty of compliments.
What to Consider When Choosing Ingredients
Lard.
Choose white, odorless lard. It should be soft but not liquid. Rendered and cooled lard works best.
Flour.
Use all-purpose flour of the highest quality. Strong flour can make cookies tough. Sifting helps with even mixing.
Sugar.
Use fine sugar or powdered sugar. Powdered sugar offers a smoother texture. Coarse sugar might be noticeable in the final cookies.
Egg.
Should be at room temperature. It binds the dough, but shouldn’t overpower. No need to beat.
Baking Powder or Soda.
Use minimally. Their role is to provide slight porosity, not lift.
Salt.
A pinch is essential. It balances the sweetness.
Quick Lard Cookies without a Mixer
Ingredients
- 100 g Lard For tenderness and aroma.
- 80 g Sugar Preferably brown for better flavor.
- 300 g Flour Sift before use.
- 1 tsp Baking Powder For lightness in cookies.
- 0.5 tsp Salt Enhances flavor.
- 1 packet Vanilla Sugar Adds aroma.
- 1 piece Egg For binding ingredients.
Method
- In a large bowl, melt the lard and mix it with sugar until smooth.
- Add the egg, vanilla sugar, and salt, and mix well.
- In another bowl, combine the flour with baking powder, gradually incorporate into the liquid mixture.
- Knead the dough until it's smooth. It should be soft but not sticky.
- Form small balls from the dough and place them on a baking tray.
- Bake in a preheated oven at 180°C for 15-20 minutes until golden.
- Cool the cookies on a rack before serving.
Notes
- Knead the dough quickly, without overworking it.
- If the dough crumbles, add a few drops of water or milk.
- Avoid making the cookies too thin—they might dry out.
- Shape by hand or with simple cutters, avoid intricate designs.
- Rely on color rather than time in the oven as your guide.
- True flakiness appears after complete cooling.
Private Notes
Tried this recipe?
Let us know how it was!I use this method when I need to quickly bake something without any prep. The dough comes together in just a few minutes and doesn’t require any special techniques. Using lard gives a dry, crumbly texture that’s hard to achieve with butter without chilling. It’s important not to overmix the flour or knead the dough too much. The cookies turn out evenly baked and have a nice consistency. This isn’t a festive option, but rather a practical one, which is why it’s so convenient.
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