PREPARATION

Mix the flour, milk, sour, salt and potato to a slightly sticky dough and let it rise for 30 minutes in a warm place.

After roll the dough and grease with the lard paste from minced lard (mix 2 tsp salt mix with 1 tsp of cumin into minced lard and make a paste). The best is to prepare the lardpaste one day before use.

If you live abroad like me, I recommend “to win” a quality butcher nearby, which can prepare lard for you. If you haven’t “win” such a super butcher it will probably be the best if the paste will be send to you by your mom like line did – in a small container with the label “curd” on it (see picture below).

Then fold the dough into half and do the same on the other side – as a puff pastry or as envelope. After 10 minutes roll the dough and repeat the whole thing 3 times.

Once the dough is ready, roll it to a thickness of 1 cm, mold the circles from and save them on dry baking plate. Beat them slightly on top with a meat hammer – just to create a design on their tops – do not demolate them, right? Grease them after with beaten egg and bake them at 180°C (hot air oven -20°C) cca.13-14 minutes, till pink-red.

TIP

Lardkies are an great aperitif for any party or celebration. They taste fabulous with a white wine.

After cooling them you can easily freeze them and use them later as a side dish to soups.