Traditional Serbian cookies
INGREDIENTS
- 250 g lard (or 200 g butter/margarine if you don’t use lard)
- 200 g sugar
- 2 eggs
- 1 packet of vanilla sugar (or 1 tsp vanilla extract)
- 1 packet of baking powder (about 10–12 g)
- A pinch of salt
- About 500–600 g flour (as much as needed to get a soft dough)
- Grated lemon zest (optional, for aroma)
METHOD
- Cream the fat and sugar. Mix lard or butter (at room temp) with sugar and vanilla sugar until creamy and smooth.
- Add eggs. Add eggs one by one and mix them into the fat-sugar mixture.
- Add dry ingredients. Stir in baking powder, salt, and lemon zest if using. Gradually add flour until you get a soft, non-sticky dough that’s easy to shape.
- Form the cookies. Roll small balls of dough (about the size of a walnut), lightly flatten them, and place them on a baking tray lined with parchment paper. You can gently score the tops with a knife for decoration.
- Bake. Bake in a preheated oven at 180°C for about 15–20 minutes, or until they’re lightly golden on the bottom. They should stay pale on top.
- Cool and enjoy!. Let them cool completely. Serve with tea, coffee, or just eat them by the handful.
From the Youth Exchange MED4FOOD (9–18 June 2025), organised by Associazione Kora at the educational farm La Buona Terra, Passignano sul Trasimeno. Project 2024-1-IT03-KA151-YOU-000220163. Funded by the European Union; views expressed are those of the authors only and do not necessarily reflect those of the EU or the Agenzia Italiana per la Gioventù.
