The name of these shortcrust cookies is determined by the paw shaped mould. They are often prepared in Christmas time, and this method has in a traditional sense substituted butter with lard.
300 g (10.5 oz) hard wheat flour
200 g (7 oz) lard (butter)
200 g (7 oz) sugar
120 g (4.2 oz) ground walnuts
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
120 g (4.2 oz) powder sugar
2 sachets vanilla sugar
Knead the ingredients – flour, lard, sugar and eggs and add ground walnuts, cinnamon and cloves to a smooth dough. Wrap it up in a plastic foil and leave in the fridge for 30 minutes.
Grease the paw shaped baking moulds with lard, sprinkle with some flour and fill with the prepared dough (not to the edge). Gently press the dough into the mould to obtain the shape. Bake at 170°C (340°F) about 20 minutes until golden-brown.
Leave them to cool flip the moulds and press at the sides with your fingers in order to take it out of the mould. Let them cool and roll in powder sugar spiced with vanilla sugar.
Great with tea 🙂
When filling the moulds with dough, store the remaining dough back in the fridge.
Keep the baked bear paws in a tin box. This pastry makes about 60 bear paws.