Lard cakes (sádlové koláčky) have been a little overlooked but recently, they’ve been gaining more popularity.
The Czech name for the lard cakes is sádlové koláčky, sádlovky or černé koláčky (black cakes) and as the name suggests, they are made from lard. They are not the Christmas cookies you’d find at every photo of a Czech Christmas table, however, it seems they have found their way to just onto the table of families that have never made them before but also into the articles of food bloggers.
And deservedly so. They have the perfect size, they are just one-bite-cookies, hence the name koláčky (small koláče). Their taste is very intriguing – they have very tender texture with the marmalade adding just a bit of spiciness. I recommend using marmalade from more acid fruit such as red currant. Just like with linecké, sweet cookies go best with a piquant marmalade.
Before we start, I’d like to invite you to browse my Christmas recipes, there’s plenty of cookies!
- 150 g/5.3 oz of lard
- 200 g/7 oz of powder sugar + some for sprinkling
- 150 g/5.3 oz of all-purpose flour
- 40 g/7 oz of cocoa powder
- red marmalade
How to make Lard Cakes
Combine all the ingredients except the marmalade and form small balls, this amount will yield 60 – 70. Hold each ball in the palm of your hole and poke a dimple in it with a finger. Place the cakes on a baking sheet and preheat the oven to 160oC/320°F. Bake for 15 minutes. Fill the dimples with marmalade and place back in the oven for 5 minutes, this will help the marmalade set and become part of the cake.
Let the cakes cool down and sprinkle with powder sugar.