Coca de llard

Instructions

1. In a bowl, mix the flour, baking powder, salt, sugar and aniseed.
2. Add the cold lard cut into small pieces and rub it in with your fingertips until the texture is sandy.
3. Gradually pour in the lukewarm water and knead quickly until you have a soft, smooth dough, without working it for too long.
4. Let the dough rest for 20 minutes at room temperature, covered with a cloth.
5. Preheat the oven to 200 °C, fan if possible, and line a baking tray with baking paper.
6. Roll the dough out to about 5 mm thick in a round or rectangular shape, then prick it generously with a fork.
7. Sprinkle with pine nuts and a little extra sugar if you like.
8. Bake for 18 to 20 minutes, until the edges are golden and crispy. Let it cool slightly before cutting.