Pastissets are lighter than air and covered in sugar. What more could you ever want? These lovely biscuits are from the Catalonia and Baleares regions of Spain, and have certainly stood the test of time. Delicious for teatime.
Pastissets (powdered sugar cookies)
- 170ml lard
- 200g butter
- 100g sugar
- 1 large egg yolk
- 10ml (2 tsp) lemon peel, finely grated
- 5ml (1 tsp) ground cinnamon
- 240g (2 cups) cake flour
- 100g icing sugar, for dusting
Preheat the oven to 180°C.
In a large mixing bowl, beat together the lard and butter with a wooden spoon.
Slowly add the sugar, egg yolk and lemon peel, and set aside.
In a separate bowl, combine the cinnamon and flour, and gradually work into the butter mixture with your hands to make a smooth, manageable dough.
On a lightly floured work surface, roll the dough into a thick sausage and cut into discs.
Roll each disc into a sausage and curve into a half-moon shape. Place on a baking tray lined with baking paper, and bake until golden, about 8 – 10 minutes.
Place the icing sugar in a large mixing bowl. Once the cookies are baked, very gently place them in the icing sugar. Cover abundantly with the sugar and arrange on a serving dish.