Grandmother’s Lard Pastry

Put all the ingredients in a bowl or on a work surface and knead quickly by hand to form a shortcrust pastry. Form rolls about 2 to 3 cm thick. Place on a flat baking sheet, cover with plastic wrap and let rest in the refrigerator for at least 3 hours. Using a serrated knife, cut off 2 to 3 mm thin slices. Place on prepared tray and bake on sight in preheated oven at about 165 to 175 °C for 13 to 15 minutes. When the cookies have cooled, arrange them in tins and cover each layer with paper.

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