{"id":8584,"date":"2014-12-14T09:00:29","date_gmt":"2014-12-14T08:00:29","guid":{"rendered":"http:\/\/www.kuhaona.com\/2013\/12\/sugar-biscuits\/"},"modified":"2014-12-14T09:00:29","modified_gmt":"2014-12-14T08:00:29","slug":"sugar-biscuits","status":"publish","type":"post","link":"https:\/\/www.kuhaona.systich.hr\/index.php\/2014\/12\/14\/sugar-biscuits\/","title":{"rendered":"Sugar biscuits (Cukeran\u010di\u0107i)"},"content":{"rendered":"

Cukeran\u010di\u0107i are shortcrust pastry which character is formed only after they are baked. Namely, according to Istrian tradition, while still warm they are dipped into Malvazija wine and sugar. Others will prefer Lozova\u010da brandy and sugar. Nevertheless, they are irresistable.<\/p>\n

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Ingredients<\/h4>\n

3 eggs
\n50 g (5.3 oz) sugar
\n1 sachet vanilla sugar
\n\u00bd\u00a0 teaspoon salt
\n1 teaspoon baking soda
\n100 ml (3.4 fl oz) milk
\n50 g (1.75 oz) lard (butter)
\n600 g (21 oz) hard wheat flour<\/p>\n

For brushing:<\/h4>\n

150 ml (5.1 fl oz) Malvazija wine
\n50 g (1.75 oz) granulated sugar<\/p>\n

Conversion Calculator for Cooking<\/a>
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Preparation<\/h4>\n

Mix well eggs, sugar and vanilla sugar. Add salt and baking soda to milk and pour into the egg mixture. Add subsequently lard and flour. Put dough on a board and knead until you get a soft dough. Leave it in the fridge for 30 minutes.<\/p>\n

From little parts of dough shape a roll to a diameter of 1 cm\/0,25 in. Cut into stripes (8-9 cm\/3.5-3.6 in wide) and form them into horseshoe shape. Spread on a greased baking tray covered with baking paper and bake for 15 minutes in a preheated oven at 180\u00b0C (350\u00b0F).
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Serving
\n<\/strong>Dip the baked Cukeran\u010di\u0107i shortly into Malvazija wine and sprinkle with granulated sugar.<\/p>\n

Recommendation<\/strong>
\nIt is advisable to sprinkle Cukeran\u010di\u0107i with sugar than roll them in sugar since the latter quickly soaks the wine and does not adhere to the cookie. Instead of Malvazija wine you may use brandy (rakija).<\/p>\n

This pastry makes about 70 Cukeran\u010di\u0107i.<\/p>\n

Preparation time
\n<\/strong>120 minutes<\/p>\n","protected":false},"excerpt":{"rendered":"

Cukeran\u010di\u0107i are shortcrust pastry which character is formed only after […]<\/p>\n","protected":false},"author":1,"featured_media":7326,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8584","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nekategorizirano"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/8584","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/comments?post=8584"}],"version-history":[{"count":0,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/8584\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/media?parent=8584"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/categories?post=8584"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/tags?post=8584"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}