Bolacha Macau (Macau Biscuits - Sweet Version)
Utensils: Large mixing bowl, pastry scraper, pastry mat, rolling pin, baking sheets, parchment, spatula, backing rack.
Author: Ken Harper
- 1 lb. flour sifted
- 4.5 oz. lard
- 7 oz. sugar
- 2 egg yolks
- ¼ cup cold water mixed with ⅛ tsp. salt
- optional ⅛ tsp vanilla essence
- flour for pastry mat and hands
- In a large bowl mix flour, lard and sugar with fingertips until it resembles wet sand. Make a well in the mixture and add egg yolks and ¾ of the water and salt mixture (and, if desired, add vanilla essence). Mix and knead all ingredients until it begins to come together in one ball – do not overwork. If needed ¼ of a tsp more of water at a time, but be careful not to make the dough too sticky. Cover with saran wrap and let rest in refrigerator for an hour. Taking a ¼ of the dough at a time, place onto a floured pastry mat and using your hands (dusted with flour) roll the dough out into a tube 1 inch in diameter. Using the scraper, cut an inch of dough at a time and quickly roll into a ball and then using a rolling pin, roll out the dough into a 1/16 of an inch round cookie, edges may a little jagged. Using the pastry scraper, gently lift the cookie dough off the mat and place on a parchment lined baking sheet. Bake at 325 F for 12-15 minutes until edges are golden brown, but most of cookie should be pale in appearance. When cookies are done, remove from oven and using a spatula, gently lift and place cookies on a baking rack to cool. When cool store cookies in an airtight container.