Crackling Biscuits

Cracklings are the crisp bits which remain when the fresh pork fat is rendered.
  Whenever there were cracklings left, these biscuits would be baked during the following days.
I still remember them as a popular snack served with beer.


Put the cracklings through a meat grinder and set aside.  Make a dough from the rest of the ingredients and knead.  Let rest for 30 minutes. Roll out the dough to a thickness of about 0.5 cm.  Spread 1/3 of the cracklings over one half and season with salt and pepper.  Fold dough in half and roll out again.

Repeat this procedure 3 times.  The aim is to have several layers of dough with a filling of cracklings.  Let rest for 10 minutes.  Now fold dough in half and roll out to a thickness of about 2-3 cm.  With a sharp knife, score a crissross pattern across the top.  Cut out rounds with a cookie cutter or a water glass and place on a greased baking sheet.

Preheat oven to 200 ºC.  Brush tops with egg yolk and bake on middle rack 20-25 minutes.

Translated by Rose Vetter

750 g
100 g
40 g
fresh yeast
150 ml
150 ml
white wine
2 tbst
sour cream
egg yolk
1 tsp
Dash of pepper
250 g




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