Beaten biscuits

Combine the flour, salt, butter and lard; cut the fat into the flour with a knife until it basically disappears.

Dissolve the sugar in the water.

Make a well, pour in the sweetened water and draw in the walls a little at a time until no more will go, then knead together.

Beat the dough with a hammer or rolling pin, alternately smacking and rolling and constantly folding it back over on itself to build laminations, about 45 minutes, until the dough looks lighter and blisters.

Roll half an inch thick; cut rounds (or ball by hand and flatten) and dock with a fork.

Bake gently at 325F, 160C, for about an hour.