Homemade Argentinian fat cakes biscuits, recipe for traditional salty crackers

Posted by sweeteatscakes

Argentinian fat cakes or Entre Ríos cakes are round-shaped salty biscuits about 4 cm in diameter and with a thickness of about 1.5 cm. They have the peculiarity that their surface is decorated with small holes. To prepare them, so we only need wheat flour, water, fresh yeast, salt and cow fatthe latter being responsible for its unique flavor.

As it is a typically Argentine preparation, in other countries it may be more difficult to obtain cow fat, so can be substituted for butter without significantly altering the final result.

The fat biscuits are a common accompaniment for drinking mate, although they are so delicious that you will want to eat them at any time of the day. Do you dare to prepare them?

recipe information

    • Preparation time: 15 minutes
    • cooking time: 20 minutes
    • total time: 1 hour and 10 minutes
    • rations: 8, 32 units
    • Category: cake shop
    • type of cuisine: Argentina
    • calories per serving (kcal):325

Ingredients for fat biscuits for 8 people

    • 400 g of all-purpose wheat flour
    • 9 g fresh yeast (or 3 g dry yeast)
    • 100 ml of water
    • 12 g of fine salt
    • 160 g of beef fat or butter
    • A little more butter for brushing

Necessary utensils

    • 1 cutter 4 cm in diameter

Ingredients needed to make the fat biscuits@Latoneira

How to make fat biscuits

The first thing we have to do is put 400 grams of all-purpose wheat flour in a bowl. We form a volcano with the flour and, inside, we add 9 grams of crumbled fresh yeast and 100 ml of water.

Flour volcano with water and yeast inside@Latoneira

Mix the ingredients with your hands until you get a dough with a sandy texture. At this point, we add 12 grams of fine salt.

Process of elaboration of the dough of the fat biscuits@Latoneira

Add 160 grams of beef fat or butter at room temperature and integrate all the ingredients, kneading until you get a lump-free, smooth dough with a non-sticky texture. We form a ball with it, wrap it in transparent film and refrigerate it for 20 minutes so that the butter hardens and the dough can be handled much better.

Appearance of the dough once the butter is integrated@Latoneira

Once the dough is cold, we put it on a silicone sheet or baking paper and stretch it with a rolling pin to give it a rectangular shape.

Stretched the dough forming a rectangle@Latoneira

We fold the dough, bringing the left side of the dough rectangle to the right side, reaching 2/3 of the rectangle. We do the same with the third that remains on the right, taking it to the left to once again obtain a rectangle of dough like the one shown in the photograph.

Folding the dough from the fat biscuits@Latoneira

We rotate the rectangle 90° and stretch it with the roller to repeat the previous step again. We wrap the rectangle of dough in plastic wrap and refrigerate it again for 15 minutes.

Appearance of the mass after performing all the folds@Latoneira

During this time we take the opportunity to preheat the oven that we will turn on at 180 ℃ with heat above and below, and a fan. We take the dough out of the refrigerator and proceed to form the cookies with the help of a circular cutter of 4 cm in diameter. Prick the surface of each cookie several times with a fork to form its characteristic decoration.

Process of cutting and decorating fat biscuits@Latoneira

Brush the biscuits with a little fat or melted butter and, on the same silicone sheet or baking paper, bake them at 180 ℃ for approximately 20 minutes or until the surface of the biscuits begins to turn golden.

Brushing the fat biscuits with butter@Latoneira

Remove the fat biscuits from the oven and place them on a metal rack so that they temper more quickly.

Shortbreads cooling on a wire rack@Latoneira

Once tempered, we already have our delicious sponge cakes ready to accompany them with a mate or with the infusion that we like the most.

Homemade fat biscuits@Latoneira

Easy preparation summary

    1. Form a volcano with the flour and pour the water and yeast into it.
    1. Mix until you get a crumbly dough and add the salt
    1. Add the beef fat or butter and mix until all the ingredients are integrated. Form a ball, wrap it in film and refrigerate it for 20 minutes
    1. On a silicone sheet or baking paper, stretch the dough with a rolling pin, giving it a rectangular shape.
    1. Fold the dough by bringing the left side to the right to the 2/3 of the rectangle. Do the same with the right side.
    1. Turn the dough 90º and stretch it with the rolling pin to repeat the previous step. Wrap the dough with film and refrigerate for 15 minutes.
    1. Preheat oven to 180℃ heat up and down with fan. Cut the dough with a 4 cm diameter cutter and prick each cake with a fork.
    1. Brush the cupcakes with melted butter and bake at 180℃ for 20 minutes or until they start to turn golden.
    1. Take the shortbreads out of the oven and place them on a wire rack.
    1. Eat the fat biscuits when they have tempered

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