Grades de Lamego — Agros Version
Agros publishes this egg, sugar, butter and flour formula, shaped into interlaced rolls and baked for ten minutes. Another source uses different proportions and optional flavourings, so this is one published version—not a unique recipe or proof of the traditional convent attribution.
- Yields
- Yield not stated
- Prep
- Not stated
- Cook
- 10 min
Ingredients
- 3 Egg yolks
- 2 Whole eggs
- 250 g / 8.8 oz Sugar
- 125 g / 4.4 oz Softened butter
- 500 g / 1 lb 2 oz Wheat flour
Method
Beat the yolks, whole eggs and sugar until light and airy.
Gradually add the softened butter, alternating with small portions of sifted flour.
Knead by hand on the worktop until smooth.
Heat the oven to 180°C / 350°F and line a tray with baking paper.
Shape thin rolls, interlace them into small grilles and bake for 10 minutes.
Cool briefly on the tray, then transfer to a rack.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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