Old recipes for galettes à la mélasse used lard, and it is the reason they stay soft and cakey for days. Hot coffee or water with baking soda makes the dough puff in the oven.
Ingredients (about 24 large cookies)
- 125 ml (1/2 cup) lard, softened
- 125 ml (1/2 cup) sugar, plus more for rolling
- 1 egg
- 250 ml (1 cup) fancy molasses
- 125 ml (1/2 cup) hot coffee or hot water
- 5 ml (1 tsp) baking soda
- 750 ml (3 cups) all-purpose flour
- 5 ml (1 tsp) ground ginger
- 5 ml (1 tsp) ground cinnamon
- 2 ml (1/2 tsp) salt
Method
- Heat the oven to 180 °C (350 °F) and line two baking sheets with parchment.
- Beat the lard and sugar until fluffy, then beat in the egg and molasses.
- Dissolve the baking soda in the hot coffee and stir it in.
- Whisk the flour, spices and salt, then stir into the wet mixture to make a soft dough. Chill 30 minutes.
- Drop large spoonfuls onto the sheets, sprinkle with sugar and bake 10 to 12 minutes, until puffed and just set. Cool on a rack.
Notes
- Pull them out while the centres still look soft; they firm up as they cool.
- Store in a tin with a slice of bread to keep them soft.
More old-fashioned baking with lard: sugar pie and potato doughnuts.
From Rise Nutrition
Try it for 30 days.
Pure lard from Canadian pork. Ships from Canada · Free shipping over $45 · 30-day money-back.
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