“Honor your father and your mother, so that you may live long in the land the Lord your God is giving you.”
Exo 20:12, Bible
This recipe is for the gluten-free version of the Hungarian cracking good Crackling Scones that is really made with pork cracklings (in Hungarian pork cracklings are known as töpörtyű).
The original Töpörtyűs Pogácsa, Crackling Scone has a yeasted dough basis that is made similarly to the method of puff pastry by spreading a crackling-lard paste (instead of butter) between layers of dough then folding, turning and rolling many times. Once baked, the scone separates into leaves of flaky dough that is a decadent treat. It is great for appetizer cubes and toasted to make croutons for soups and salads. The gluten-free version, however, has the paste mixed into the dough due to the characteristics (rigidness, lack of elasticity) of gluten-free flours.
You might have to make your own cracklings and lard paste (by simply grinding crackling together with lard) if you don’t have an Eastern European deli near you that sells them. Otherwise, you can substitute Polish smalec (traditional peasant spread) or, as a final alternative, chicken-spread for the crackling paste.
400 g gluten-free flour (mixture of brown rice flour and very fine polenta)
200 g crackling-paste
100 ml coconut milk
1 tsp gluten-free baking powder
2 egg yolks
Thoroughly mix all ingredients into a soft dough. Roll out to 2,5 cm thickness on floured surface and cut with small round biscuit cutter. Cover with egg-wash and bake on 200 degrees Celsius until golden brown and crispy.