APPETISER BISCUITS

LARD “Le Fondant”

Let's swap our coats for an apron and get to work preparing the perfect festive party. These delicious colourful biscuits will look great served alongside your seasonal cocktails. Trade the gloom for bright colours!

SEE MORE LARD “Le Fondant”

Preparation : 10 mins

Baking : 10 mins

• Basic dough

100 g flour

3 g baking powder

3 g salt

20 g Sublim’ “Le Fondant” lard

25 g eggs

25 g water

• Suggestions for flavours and colours:

1 tsp spinach powder

1 tsp garam masala or 1 tsp frozen basil

25 g chopped hazelnuts

10 g beetroot powder

1 tbsp chopped basil, frozen

25 g walnut kernels, chopped

5 g turmeric

5 g curry powder

1 tsp nigella seeds

30 g tomato puree (instead of the water)

1 tsp paprika

1 tsp dried oregano

1 tsp cumin seeds

Ustensils

Cling film

Baking paper

Préparation

Beat the egg with a fork and then weigh.
Combine the flour, salt and baking powder.
Add liquid Sublim’ “Le Fondant” lard, egg, and water or tomato concentrate.
Add the flavouring ingredients: spices and vegetable powders, etc.
Cover with cling film and chill in the refrigerator for 1 to 2 hours.
Preheat the oven to 170 °C.
Roll out to a thickness of 1 mm to 2 mm and cut out. (Decorate with a few seeds if you wish).

Leave to set in the refrigerator for at least 5 mins.
Line a baking sheet with baking paper and bake the biscuits for 10 mins.

Tip: adding the baking powder makes these biscuits lighter, like the famous 3-letter biscuits beginning with T; leave the baking powder out and the results will be more like crackers. Try it and see for yourself!

And if you don’t have vegetable powders, you can use food colouring instead.

Crunchy and moreish