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Pastissets De Menorca
Menorcans have a sweet tooth! These sweet crumbly pastissets are flower shaped. The name comes from pastis (sweet) and set (seven), so these should theoretically have seven flower petals. Traditionally made with animal lard, baked and drenched in powdered sugar. Served with a coffee or a glass of liqueur at Christmas time and also during the summer solstice fiesta of Saint Joan de Ciutadella where the seven petalled versions appear. This famous Fiesta on Menorca takes place in June and shows off the dark, shiny locally-bred horses dressed dramatically with ribbons and rosettes and mounted by proud black-suited cavaliers. The must-see-moment is the Jaleos, where the riders rear up their mounts and the brave try to ‘touch the heart’ of the horse for good luck. The less brave can simply crunch on a pastissets with ice-cold vermouth.
SERVES 4
COOKIE DOUGH
SERVES 4
COOKIE DOUGH
3 egg yolks
200g granulated sugar
400g plain flour
200g coconut oil or vegetable lard (Atora or Crisco)
¼t vanilla extract
¼t ground cinnamon
Zest of one lemon
Preheat the oven to 180°C
MAKE THE COOKIE DOUGH: Add the egg yolks and sugar
to the bowl of a food mixer and mix until light and creamy. Add the vegetable lard, vanilla extract, cinnamon and lemon zest. Beat until incorporated and smooth. Add the flour, one tablespoon at a time until the dough forms into a ball. Scrape the dough from the bowl of the food processor and roll it into a ball. Place into the fridge.
CUT OUT THE FLOWER SHAPES: Flour your work surface lightly and roll the dough out into a 6mm sheet. Cut the dough with a flower-shaped cookie cutter. (We used a 7cm and 3 cm flower-shaped cutter.) Arrange on a parchment-lined baking sheet with 2cm gaps between the cookies as they will expand as they bake, and bake for 10-12 minutes. They should still be pale, not golden brown, a little like shortbread. Allow to cool on the cookie sheet as they are fragile when warm. When cool, douse liberally with icing sugar.
200g granulated sugar
400g plain flour
200g coconut oil or vegetable lard (Atora or Crisco)
¼t vanilla extract
¼t ground cinnamon
Zest of one lemon
Preheat the oven to 180°C
MAKE THE COOKIE DOUGH: Add the egg yolks and sugar
to the bowl of a food mixer and mix until light and creamy. Add the vegetable lard, vanilla extract, cinnamon and lemon zest. Beat until incorporated and smooth. Add the flour, one tablespoon at a time until the dough forms into a ball. Scrape the dough from the bowl of the food processor and roll it into a ball. Place into the fridge.
CUT OUT THE FLOWER SHAPES: Flour your work surface lightly and roll the dough out into a 6mm sheet. Cut the dough with a flower-shaped cookie cutter. (We used a 7cm and 3 cm flower-shaped cutter.) Arrange on a parchment-lined baking sheet with 2cm gaps between the cookies as they will expand as they bake, and bake for 10-12 minutes. They should still be pale, not golden brown, a little like shortbread. Allow to cool on the cookie sheet as they are fragile when warm. When cool, douse liberally with icing sugar.
