Pogacice are small round yeast-raised biscuits with pork cracklings. This recipe is based on one by Inge Kramarz in
Put the pork skin dice in a large frying pan with the milk. Bubble this down over a high heat, then turn the heat right down and allow the fat to render, stirring from time to time until you are left with crisp brown cracklings. Pass through a sieve, reserving the liquid fat. (This will set as lard and should be refrigerated for use in another dish, for example the Refried Beans. Do not, for the time being, put it in the fridge as you will need some of the fat later in the recipe.) Drain the cracklings on kitchen paper, seasoning with salt while still hot, and leave to cool.
In a bowl, mix the cracklings with the flour, egg yolks, yeast and just enough dry white wine for the mixture to cohere. Mix into a ball, transfer to a floured surface and knead to a stiff dough, shaking on more flour if too sticky. Put into a clean bowl, cover with a cloth and leave to stand for 45 minutes.
Turn out on to a floured surface and roll into a rectangle
Preheat the oven to 220°C/425°F/ gas 7 and roll out the chilled dough to a thickness of about
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.