Author: Karin Bartová – thyssenkrupp Materials Slovakia
1 kg semi-coarse flour
1 tablespoon of lard
1 cube of yeast
500g ground cracklings (they can be bought already ground at a butcher)
salt, black pepper
milk for preparing sourdough
egg yolk for spreading
I have the recipe for crackling biscuits from my beloved grandmother Terka, who learned it from her mother. These biscuits in our family were basically prepared only after the slaughter, after the crackers had been melted. This recipe also testifies to how our ancestors knew how to use everything. After baking the cracklings, the so-called „bottom“ from cracklings – leftovers that would otherwise not be eaten and would be thrown away.
However, our clever great-grandmothers and grandmothers ground them and processed into the mentioned cracklings biscuits. My grandmother still prepares them from this „bottom“ of cracklings. Every time grandma bakes them, the whole family gathers at her home and enjoys their crispy top with smooth and soft inside. They are best when warm, yum. I also learned to prepare this recipe, but I embellished them a little. The crackling biscuits filled with plum jam! Devotees of traditional crackling biscuits were initially shunned by this novelty, but after tasting it, they couldn´t stop eating it.