These savory crackling cookies are made from a crisp, flaky dough, filled with rich pork cracklings and finished with a sprinkle of sesame seeds. They’re easy to make and great with a cup of tea or coffee.
Crackling cookies that are too good to resist
Cracklings? In cookies? Yes – and they’re irresistible! Think of them as little savory hand pies, somewhat similar to empanadas, but made with a crisp, slightly crunchy dough, like the one used for jam-filled empanada cookies. Instead of butter, the dough is made with lard, which gives it a rich, flaky texture. And the sesame seeds on top make them even harder to stop eating.
These cookies are perfect with an afternoon coffee, great for family gatherings, or served after a hearty soup when you want something savory to finish the meal.
One bake is never enough (and here’s why)
They’re easy to make. The dough comes together quickly, then it’s just a matter of rolling it out, cutting it into squares, and filling each one with cracklings. Finish with a sprinkle of sesame seeds on top, and they’re ready for the oven.
They’re perfect for an afternoon snack. Great with a cup of tea, even better with a chatty friend, and easy to pack along when you need something savory on the go.
A great way to use cracklings. If you enjoy them often, these cookies are an easy way to turn them into something a bit different and more interesting.
They stay fresh for days. Since the dough is made with lard instead of butter, the cookies keep their crisp texture and stay just as tasty for quite a while.
Ingredients needed
FLOUR – Regular all-purpose flour works perfectly, but you can also use spelt or wholegrain flour for a slightly more rustic, healthier version. We love these with spelt flour!
PORK CRACKLINGS – Homemade are best. Some come already mixed with lard, which makes them easier to blend. If yours are dry, just add a tablespoon of lard to help them come together.
LARD– Use soft lard, but not melted. If you can’t find it, butter can be used instead, but the flavor will be a bit different.
SOUR CREAM– This keeps the dough soft and slightly pillowy, without thinning it as milk would.
EGG – Used for brushing before baking. It gives the cookies that nice golden color and helps the sesame seeds stick.
BAKING POWDER – About 10 g (just under 3 teaspoons). You can swap it with 1 teaspoon of baking soda if needed.
SALT – You’ll add a pinch to the dough. If your cracklings aren’t very salty, you can season the filling a bit more.
SESAME SEEDS – Don’t skip these. They add a nice crunch and make the cookies look even better. You can also use poppy seeds or flaxseed.
How to make delicious crackling cookies
STEP 1: Preheat the oven to 392°F / 200°C.
Start by mixing the flour with baking powder and salt. Add the lard and sour cream, then mix everything together until nicely combined.
STEP 2: You can use a stand mixer or just a hand mixer — the dough is quite easy to work with. At first, it will look like rough crumbs, and that’s exactly how it should be.
STEP 3: Lightly flour your kitchen counter or another flat surface, then transfer the dough onto it. Knead it for about 3 minutes until it comes together into a smooth dough. If you’re using a mixer with a kneading function, you can skip this step.
Wrap the dough in plastic wrap and let it rest in the fridge for about 20 minutes. This makes it much easier to roll out later.
STEP 4: While the dough is resting, prepare the crackling filling. Blend the cracklings until smooth. If they seem a bit dry, add a tablespoon of lard to help them along. Give it a quick taste, and, if needed, add a pinch of salt.
STEP 5: Take the dough out of the fridge and divide it into two parts. Roll out the first half on a lightly floured surface. Aim for about 0.16 inch (0.4 cm) thickness. It should be thin, but still easy to handle.
STEP 6: Cut the dough into squares. You can use a rectangular cutter, a knife, or just a pizza cutter. Don’t worry about perfect shapes, just keep them roughly the same size.
STEP 7: Trim off the uneven edges (save them for the second batch of dough), then spoon a small amount of crackling filling onto each square. Don’t overfill – you’ll be folding them, and you don’t want the filling escaping while baking.
STEP 8: Fold each square into a triangle, bringing one corner over the other. Press the edges down firmly with a fork to seal them better.
STEP 9: Place the filled cookies onto a baking tray lined with parchment paper. Repeat the process with the rest of the dough the same way.
STEP 10: Now whisk the egg until smooth, then brush each cookie. This helps them seal perfectly and gives them that beautiful golden finish.
STEP 11: And now the last step before baking – sprinkle the tops generously with sesame seeds. Don’t be shy here; the more sesame there is, the tastier they get!
STEP 12: Bake at 392°F / 200°C for about 13 minutes, until golden brown and nicely crisp. You’ll start to smell them even before you open the oven!
STEP 13: Once out of the oven, handle them gently. They’re quite delicate while still hot, but firm up as they cool. Transfer them carefully to a rack and let them cool to room temperature.
STEP 14: And that’s it. Pile them into a bowl, pour yourself a cup of tea or coffee, and enjoy. They might not be the lightest snack, but like most Balkan treats, they win you over with the flavor!
Tips for the perfect crackling cookies
Let the dough rest. Time in the fridge makes them crispier and bakes them better. Also, the dough becomes easier to roll, less sticky, and the cookies hold their shape better.
Don’t roll it too thick. Keep it fairly thin (around 4 mm). That’s what gives you that crisp, slightly flaky bite instead of something heavy.
Don’t overfill. It’s tempting to add more cracklings, but too much could leak out while baking. These cookies are very delicate; too much filling can cause them to crack.
Seal the edges tightly. Press firmly with a fork and brush them with the egg wash so they don’t open in the oven.
Handle them gently when hot. Crackling cookies are quite fragile straight out of the oven, but firm up nicely as they cool.
Storage instructions
Crackling cookies can be stored in a closed container at room temperature for up to 10 days. I keep them wrapped in parchment paper.
Make sure they are completely cooled before storing, otherwise moisture can build up and soften them.
They can also be frozen, but honestly, they taste much better when fresh.
Crackling cookies FAQ’s
Replace the regular flour with a good gluten-free flour blend. Choose one that’s meant for baking (a 1:1 substitute works best), so the dough still holds together nicely. If that doesn’t work, add an additional into the dough to hold it together better. Keep in mind that the dough is very delicate, so handle it gently when rolling and folding.
This can happen if there’s too much flour in the dough, not enough (or too much) fat or moisture, or if the oven is too hot. The outside sets and hardens before the inside has time to expand, so it splits as it bakes. It can also happen if the dough wasn’t rested long enough, or if it was rolled too thickly. A few cracks aren’t a problem; in fact, it often makes them look more rustic.
If you don’t have pork cracklings, you can quickly fry small pieces of smoked bacon and blend them with a teaspoon of lard. Since bacon is usually much saltier than cracklings, there’s no need to add extra salt to the filling.
More cookie recipes
Crackling Cookies With Sesame Seeds
EQUIPMENT
- 1 baking tray
- 1 pizza wheel (or a knife)
INGREDIENTS
- 500 g all-purpose flour
- 250 g lard (200 for the dough)
- 200 ml sour cream
- 350 g pork cracklings
- 1 tsp salt
- 50 g sesame seeds
INSTRUCTIONS
- Set your oven to 392°F / 200°C so it’s ready when the cookies are assembled. In a bowl, combine the flour, baking powder, and salt. Add the lard and sour cream, then mix everything together until the mixture comes together. At first, it will look crumbly and a bit rough, which is exactly what you want.
- Turn the dough out onto a lightly floured surface and knead it for a few minutes, just until it forms a smooth, compact dough. If you used a mixer with a kneading attachment, you can skip this part.
- Wrap the dough and let it rest in the fridge for about 20 minutes so it relaxes and becomes easier to work with.
- While the dough rests, prepare the filling. Blend the cracklings until you get a spreadable mixture. If needed, add a spoonful of lard to loosen it. Taste and adjust with a little salt if necessary.
- Take the dough out and divide it into two portions. Roll out one half on a lightly floured surface to about 0.16 inch (0.4 cm) thickness.
- Cut the dough into evenly sized squares using a knife, pastry cutter, or pizza wheel. They don’t have to be perfect, just similar in size.
- Trim any rough edges and keep those scraps for later. Add a small spoonful of filling to each square, keeping it centered.
- Fold each square diagonally into a triangle. Press the edges firmly with a fork to seal them well and keep everything inside.
- Arrange the cookies on a baking tray lined with parchment paper. Repeat the same process with the remaining dough and filling.
- Beat the egg until smooth, then brush each cookie. This helps them hold their shape and gives them a nice golden finish.
- Scatter sesame seeds over the top.
- Bake for about 13 minutes, until the cookies turn golden and crisp.
- Let them cool slightly before moving them. They’re soft and fragile right out of the oven but firm up as they sit. Transfer to a rack and leave until fully cooled.
- Serve them up with a cup of tea or coffee and enjoy!