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Um prato decorativo contém nove biscoitos Areias de Cascais revestidos de açúcar, seis de cor clara e três mais escuros, dispostos em um triângulo. O prato está apoiado em uma toalha de mesa azul e branca com tema português.

Areias de Cascais

Claudia Bastos
Learn how to make Areias de Cascais, a traditional Portuguese cookie. We guide you step by step with simple, easy-to-follow instructions.
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Prep Time 1 hour
Cook Time 20 minutes
Course Dessert
Cuisine portuguese
Servings 13

Equipment

  • 1 Mixing bowl
  • 1 Spatula
  • 1 Bench scraper
  • 1 Parchment paper
  • 1 Fork
  • 1 Tablespoon

Ingredients
  

  • 50 g sugar
  • 25 g lard
  • 140 g all-purpose flour
  • 50 g butter
  • Zest of 1 lemon
  • Sugar and cinnamon to taste, for dusting

Instructions
 

  • Rub the sugar together with the lemon zest until it turns pale yellow and releases a strong lemon aroma.
  • Mix the flavored sugar with the butter and lard using a fork (it’s easier to mix by hand than with an electric mixer).
  • Add the flour and combine everything, pressing the dough with your hands until it comes together and forms a ball. If it feels too dry and crumbly, add a few drops of water.
  • Cover the dough and refrigerate for one hour.
  • Preheat the oven to 340°F (170°C).
  • Remove small pieces of dough and shape them into small balls, pressing them firmly together so they hold. They should be small, about 20–25 g each.
  • Line a baking sheet with parchment paper and place the cookies on it, spacing them about ¾ to 1 inch (2–3 cm) apart.
  • Bake for 10–15 minutes. The areias should be lightly golden and still soft; they will firm up as they cool.
  • While still warm, coat the cookies in sugar or in a mixture of sugar and a little cinnamon.