Vanilices, Serbian cookies

After the realization of sfogliatelle, I had a lot of lard left. I left to use it in montecaos. Then, while looking for recipes, I came across the Serbian vanilices of Parmesan and Paprika. The probability of having both lard and rosehip (or hip-hop) jam in your fridge being all the same very low, I saw a sign there and it was therefore these biscuits that I finally made.

I followed the advice which was not to taste it right away, but rather to wait a few days. Indeed, these biscuits improve over the days and the texture becomes more and more pleasant in the mouth.
Finally, we enjoyed it so much that I prepared a new batch that I shared around me. I really liked the particular, very crumbly texture provided by the lard. On the other hand, this one does not bring any particular taste.

These little cookies are a very pleasant discovery.
If you don’t have hipster jam, you can very well choose an apricot jam. It will be very good too.


150g lard
70g vanilla sugar
1 egg + 1 yolk
1/2 lemon
300g flour
75g butt jam (or other)
icing sugar

Whisk together room temperature lard and sugar until creamy.
Add eggs, lemon juice and zest and continue beating until frothy and smooth.

Add the flour little by little, until you get a ball. If the dough is too sticky, it may be necessary to add a tablespoon of flour if necessary. I used the Thermomix, but you can do very well with a mixer.

Place the dough between two lightly floured baking sheets, roll it out roughly and refrigerate it for about 30 minutes.

Preheat the oven to 180°C.

Roll out the dough to a thickness of about 0.5 cm. To obtain a perfectly even dough, I use the edges of my baking sheet, as in the photo.
Cut the dough with a 3.5 cm cutter and place the cookies as you go on a baking sheet.
Reroll the dough to use it completely. You will get about 60 cookies.

Cook for 11 to 12 minutes. They must remain blond.

Once cooled, stick two biscuits with a little bit of jam then roll them in icing sugar.

Reserve for a few days in an iron box before tasting them.

To finish: to get my icing sugar, I simply let used vanilla pods dry. All you have to do is mix them with a little blond sugar (speed 10 of the Thermomix) to obtain a very fine powder. I then complete with a little more sugar and I thus have a good amount of very fragrant and very economical vanilla sugar, which can be kept for a very long time.
Failing that, you can use normal sugar and powdered vanilla or the seeds of a pod.

The butt-scratch or rose hip is the fruit of the rosehip that is easily found along the roadsides. With a little patience, you can make your own jam, otherwise you can very often buy it from small artisans. It is delicately tangy and delicious.

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