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Mantecados

 

It has been a very busy and interesting November. A few days of holidays in Spain, 2 weeks travelling in Northern India and a weekend at Ballymaloe Cooking School. I might post some of the India pictures soon…

It is time to go back to the kitchen. And, as Christmas is coming, I will start with a Spanish traditional Christmas sweet.

Mantecadas are made with lard (manteca). And it gives a different texture, they melt in your mouth.

Delicious with a good coffee. I had 7 or 8 since yesterday.

Not the healthier option but who is 100% healthy in this period of the year?

Music by Monster and Men…Little Talks.

Ingredients (for around 25)

  • 375gr. Plain Flour.
  • 200gr. Lard (Iberico if you are in Spain).
  • 4 Table Spoons White Sugar.
  • 8gr. Baking Powder.
  • Juice from half Lemon.
  • 2 Table spoons Sambuca.
  • 2 Eggs.
  • A bowl with White Sugar.

Preparation

Put in a bowl the flour and baking powder. Mix and make a hole in the center.

Whisk the eggs in a separate bowl for 1 minute.

Add the lard (at room temperature for a few hours), sugar, lemon juice, Sambuca and the eggs to the flour bowl.

Mix well with your hands. Form a ball. Cover with cling film and reserve in the fridge for 20 minutes.

Pre heat the oven at 150 degrees.

Sprinkle some flour on a clean surface. Flat the dough with a roller to 1.5 cm thick. Cut the dough with a rounded cookie cutter (5cm. diameter).

Place them in an oven tray with baking paper. Bake for 30-35 minutes. They should just get slightly brown on the outside.

While still warm batter them in the bowl with white sugar and let them cool down.

Keep them in a tin. They last for at least a week…if you can resist them.

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