Biscuits represent the traditional dessert of the North of Moldova. Because my grandparents had a big household to take care of and little time to spare, my grandmother preferred baking a large pan of biscuits instead of sophisticated cakes that required time and dedication. Vanilla flavored, with jam, dusted with powdered sugar, cocoa or walnuts these delicious biscuits were a treat my grandmother used to send us to Chisinau, knowing how much we appreciated them. At my mother’s birthplace, lard is
frequently used in cooking. And if you worry lard is not healthy, my mother can explain you why it’s definitely healthier than commercial butter or margarine. Lard is used not only for main dishes and pies, but for biscuits as well. The lard used in cooking is the leaf lard obtained from the visceral fat deposit; melt over low heat to get white and flavorful fat.
AuthorNata AlbotCategoryBakery, DessertsDifficultyIntermediateThis is the perfect dessert that can be cooked together with the little ones. This is how we spend quality and useful time together.
Mix the lard with flour, add the sour cream, a pinch of salt and vanilla sugar and beat to combine.
The dough should have a medium consistency and it is recommended to let it rest overnight.
Next day, roll out the dough to 1.5cm thickness.
Take two glasses with two different circumferences, and cut out mini bagels.
Bake at 200–250oC until brown.
Remove from the oven and dust with powdered sugar.
Roll out the rest of the pastry dough to 7mm thickness.
Spread plum jam or rose petal confiture over it.
Form long cigarette-shaped biscuits, then cut into small pieces of 10cm in length each.
Bake them until brown and dust with powdered sugar.
Ingredients
Directions
Mix the lard with flour, add the sour cream, a pinch of salt and vanilla sugar and beat to combine.
The dough should have a medium consistency and it is recommended to let it rest overnight.
Next day, roll out the dough to 1.5cm thickness.
Take two glasses with two different circumferences, and cut out mini bagels.
Bake at 200–250oC until brown.
Remove from the oven and dust with powdered sugar.
Roll out the rest of the pastry dough to 7mm thickness.
Spread plum jam or rose petal confiture over it.
Form long cigarette-shaped biscuits, then cut into small pieces of 10cm in length each.
Bake them until brown and dust with powdered sugar.
Notes
Because today, June 1, we celebrate International Children’s Day, this is the perfect dessert that can be cooked together with the little ones. We thus spend quality and useful time together.
