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Lard Biscuit- Gato Lagres

Lard Biscuit - Gato Lagres- is an old fashioned, sinfully light, thin and crispy Seychellois biscuit made with lard.

Course: Pastry
Cuisine: Creole
Servings: 13 units
Author: The Creole Melting Pot
Ingredients
  • 125 g lard (rendered pork fat)
  • 300 g plain flour
  • 125 g white sugar,
  • 2 eggs- at room temperature
  • 1 tsp baking powder
Instructions

  1. Preheat the oven to 180°C and line a baking tray with baking paper.

  2. Melt the lard and add the sugar. Mix with a spoon, allow to cool to just above room temperature.

  3. Whisk the eggs and add to the lard and sugar mix. Incorporate fully.

  4. Stir in the baking powder

  5. Add the flour little by little and mix with a spoon until the dough is playable and you can mould balls without getting it sticking to your hands.

  6. Hand-roll a tablespoon of mixture into small balls of approximately 4cm or 55g.

  7. Place the small balls on the baking paper, with enough space between them, about 3 cm, and flatten them with your hand. The balls are flattened in the baking tray because they are very soft and once flattened they cannot be easily lifted.This method will give you an irregular surface and shape, which is part of the character of the biscuits. The biscuits will be about 8cm in diameter and about ½cm thick. ( see note 1)

  8. Bake at 180ºc for about 10-12 minutes for light biscuits or 12-15 minutes for a darker biscuits

  9. Biscuits will be soft, but they will get harder and crunchy when cold.

  10. Store in airtight container.

Recipe Notes
  1. If you wish to have a flatter surface and a rounder biscuit, you can use a rolling pin. You may find that you will not be able to flatten all the balls properly because the edge of the baking tray will be in your way. If you choose to use a rolling pin, I suggest that you remove the prepared baking paper from the baking tray and place it on a flat surface. Place the small balls on the baking paper, with enough space between them, about 3 cm, and gently flatten them. Once all the balls have been flattened, bring your baking tray next to the baking paper and slide the loaded paper into your baking tray.
  2. Biscuits will be soft when warm, but they will get harder and crunchy when cold.
  3.  You cannot use oil for this recipe because you will not get the required crispiness.
  4. Lard is readily available and can be purchased in most shops.