Paws, little paws or bear’s paws are one of the most famous and favorite old-fashioned cakes in Serbia, and they got their name from their characteristic shape, which is obtained using a mold. This crunchy and aromatic cake, often enriched with walnuts or hazelnuts, is an indispensable part of holiday tables, and its preparation brings back memories of childhood. Although the recipes vary from end to end, the base is always the same: a mixture of flour, lard, sugar and ground walnuts, with the addition of vanilla or lemon zest.
Ingredients
- 2 eggs
- 200g of lard
- 200g of sugar
- 100g of ground walnuts
- 1 vanilla sugar
- a pinch of salt
- 1 baking powder
- about 500g of flour (sharp)
- grated zest of 1 lemon
- powdered sugar for sprinkling
Preparation step by step
- Dough: Mix room temperature fat and sugar in a bowl, then beat them well until you get a foamy mixture. Add eggs one at a time, vanilla sugar, a pinch of salt and grated lemon zest. Mix everything well.
- Dry ingredients: Gradually add ground walnuts, flour mixed with baking powder to the mixture and knead until you get a smooth and compact dough. Be careful not to add too much flour. The dough should be soft, but not sticky to the hands. Wrap it in transparent foil and let it rest in the fridge for 30 minutes.
- Shaping: Grease the mold for the cups and sprinkle with flour. Take small pieces of dough, press them into the mold and shape them nicely with your fingers. It is important not to fill the mold to the top because the cake will rise during baking.
- Baking: Heat the oven to 180°C, arrange the cookies on a baking sheet covered with baking paper and bake them for 15-20 minutes. The paws are ready when they get a slightly reddish color around the edges. They should not be too dark.
- Cooling: While they are still warm, carefully remove the paws from the mold. Arrange them on a tray and let them cool. After cooling, sprinkle them liberally with powdered sugar.
Tips
- Before you start baking, be sure to grease the molds well and sprinkle them with flour. This is crucial so that the paws don’t stick and come off easily.
- Let the dough rest in the refrigerator for at least 30 minutes. Cold dough is easier to shape and less sticky to hands and molds.
- You don’t need to fill the molds to the top, leave some space because the cups will grow during baking.
- Bake them at a moderate temperature (around 180°C) and be careful not to overbake them. They are ready when their edges are slightly browned. They should not be too dark.
- Store them in a metal box with a lid. They become softer and tastier over time, so they are ideal for preparing a few days in advance.
