Chinese Cookies with Custard Cream

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Preparation40 min.
Cooking25 min.
Тotal65 min.
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  • flour - 3 cups
  • lard - 4/5 cup (185 g) pork
  • water - 5 tablespoons, hot
  • salt - 1 pinch
  • for the cream
  • eggs - 3
  • sugar - 1/2 cup
  • milk - 1 1/2 cups
  • confectionery dyes - a few drops of yellow


Sieve the flour and salt in a bowl, add the lard and mix until you get a fine powdery mixture. Add a little hot water so you can knead a firm dough.

Knead gently on a floured surface and roll it out into a sheet with a thickness of about 1/8". With a serrated pastry cutter, cut out circles with a diameter of 3″ (8 cm) and put them in your preferred cookie cutter shapes, smeared with oil.

Beat the eggs and sugar into cream and gradually add the milk, and then the confectionery dye. Mix well and carefully pour into the prepared shapes.

Bake the cookies in a preheated 500°F (260 °C) oven for 10 minutes, then lower the temperature. Bake finished for another 10-15 minutes.find similar recipes here

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