Breakfast
Bizcochos de Grasa
Ingredients
- - 500 g (4 cups) plain flour
- - 10 g (2 tsp) salt
- - 10 g (2 tsp) instant yeast
- - 20 g (1 tbsp) sugar
- - 250 ml (1 cup) lukewarm water
- - 200 g (1 cup) lard, divided, softened
Method
- Combine flour, salt, yeast and sugar. Add water and knead 8 minutes to a firm dough.
- Rest 20 minutes, then roll into a rectangle and spread with half the lard.
- Fold in thirds, rest 15 minutes, then repeat with remaining lard.
- Do one final fold without lard, then roll to 3-4 mm thickness.
- Cut into small rounds or rectangles and prick the centres with a fork.
- Rest 20 minutes, then bake at 220°C (425°F) for 12-14 minutes until deeply golden and crisp.
Introduction: These flaky, lard-laminated biscuits are a staple of rural and small-town Argentine bakeries, sold by the kilo and eaten with mate or coffee.
Cultural Background: These flaky, lard-laminated biscuits are a staple of rural and small-town Argentine bakeries, sold by the kilo and eaten with mate or coffee. They descend from Spanish and Basque baking traditions adapted using local beef lard, prized for producing exceptionally crisp, shattering layers.
Tips: Pricking the centre stops the biscuits puffing unevenly in the middle. Serve warm for the best shattering texture.
Variations: Bizcochos salados: increase salt slightly and skip sugar for a savoury version served with cold cuts.
Vegetarian/Vegan: Vegetarian: Vegetarian already (lard is the only animal product, and vegetarian diets vary on this – offer a butter version for strict vegetarians). Vegan: Substitute a solid vegan shortening or vegan block butter in equal quantity for the lard.
Storage: Store in a paper bag or loosely covered container at room temperature for up to 3 days; airtight plastic will soften them.
Reheating: Recrisp in a 180°C (350°F) oven for 5 minutes.
Nutrition: Per biscuit (approx. 40 g): 165 kcal, 3 g protein, 8 g fat, 20 g carbohydrate, 1 g fibre.
FAQs:
Q: Can I use butter instead of lard? A: Yes, though the texture will be less crisp and the flavour milder; this is common in home versions.
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