So let me know—would you be into a Spanish food series? I’d love to hear your thoughts. But first, let’s bake.
🧂 Ingredients
Ingredient Amount Notes
White flour 500 grams
Iberic pork lard 200 grams Substitute with softened butter if needed
White wine 125 ml Adds a subtle depth of flavor
Powdered sugar 90 grams Plus extra for rolling and dusting
Salt A pinch Balances the sweetness
Extra powdered sugar For coating Optional, but highly recommended
👩🍳 Instructions
1. Mix the Dry Ingredients
In a large bowl, whisk together flour, salt, and powdered sugar until well combined.
2. Add Wet Ingredients
Add softened lard and white wine. Mix with your hands until a smooth dough forms. It should be soft but not sticky.
3. Roll Out the Dough
Lightly dust your surface with powdered sugar (not flour—flour can make the cookies tough). Roll out the dough to a thick layer—these cookies don’t rise much, so keep them substantial.
4. Cut & Bake
Use a cookie cutter or the rim of a glass to cut out circles.
Place on a baking sheet and bake at 400°F (200°C) for 20–25 minutes, or until lightly golden. Oven times may vary, so keep an eye on them.
5. Coat in Sugar
While still warm, roll each cookie in powdered sugar. Let cool completely, then dust with more sugar before serving if desired.
