Delicious ginger biscuits that break with a satisfying snap. This Dairy-free, Gluten-free and Paleo recipe is made with ground almonds, honey and lard.
Although putting pig fat into biscuits might sound like a strange concept to modern tastes, good old-fashioned lard really does make the best biscuits. This is because lard is a stable fat, which remains solid at room temperature. Unlike oil, it cannot be stirred into a mixture, but instead must be rubbed into flour, creating a crumbly mixture that resembles breadcrumbs. The rubbing action coats the flour particles with a layer of fat, which stops them from binding together. This results in a weaker structure, creating a crumbly texture that falls apart and flakes. In pastry this texture is described as ‘short’, to reflect the fact that only short proteins are formed. This makes lard the best fat for baking crisp biscuits.
Doughs which have been made using the rubbing-in method need to be left to rest in a cold place for 30 minutes before baking. This is because manual handling will naturally melt some of the fat. By giving the fat time to resolidify, it is easier to roll out and will hold its shape better in the oven.
|20 small / 12 large|
|Gluten-free Gingernut Biscuits (made with lard)|
for greasing the baking tray: