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(Grand) Mum’s Cookies
"(Grand) Mum’s Cookies. These cookies are tiny savory rings made with yeast and lard and studded with coarse ground black pepper and fennel seeds. You will find how delicious they are with a glass of red wine. And you might not resist having to retest it. Finding these family recipe collections is more potent than unearthing a cherished piece of clothing with the lingering scent of old perfume or a photo album. It lets you peek into your forebears’ everyday life and participate in writing your family’s history."
Serves7 tsp, cups
Preparation Time15 min
Chilling Time10 min
Cooking Time10 min
Slow Cooker Time HIGH6 hr 40 min
- 2 (1-1/2-pound) flour
- 2 tablespoons dry yeast (add 1 tsp. warm water and sugar)
- 1 (1-pound) lard
- 1 tablespoon salt mixed in 1/2 cup water
- 4 tablespoons coarse black pepper
- 1 tablespoon fennel seed
- 2 cups lukewarm wate
Mix the flour, pepper, and fennel seeds.
Dissolve yeast (and sugar) in lukewarm water.
Stir in flour mixture. Melt lard (warm) and add to the mixture — then add all to the mixture with the cups of water a bit at a time.
Have a bowl of warm water nearby, and as you knead the dough, wet your hands.
Work 10-15 minutes.
Cover and put out drafts (Mom put hers in the oven or covered on a chair.)
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