At a glance
These traditional Czech lard cookies come together with just a handful of basic ingredients and a straightforward mixing method that takes about 35 minutes of hands-on work. The main trick is getting the dough texture just right by adjusting the flour, cocoa, and lard amounts until it's neither too sticky nor too dry. After shaping the dough into balls and pressing dimples into each one, they bake low and slow at 120°C for 40 minutes, then you fill them with jam or your favorite filling once they've cooled.
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Mix the ingredients
Combine the flour with the sugar, then add good-quality cocoa. Mix in the lard along with a pinch of each spice.
For this step
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Just the right stickiness
Work the mixture into a dough. If it feels too sticky, add a little more flour. If the colour looks too light, add a bit more cocoa — the dough should be nice and dark. If the dough seems too dry, add a bit more lard.
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Shape the balls
Line a baking tray with parchment paper. Roll the dough into small balls, about 2 cm in diameter.
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