Sift the dry ingredients together. Blend in the lard to form a coarse mixture. Gradually add the milk until a soft dough is formed. Roll the dough until it is fairly thin, although it should be thicker than a regular pie crust. Butter the dough with soft butter, cover with 1 cm of brown sugar and sprinkle with cinnamon. Roll the dough up like a jelly roll and slice into circles about 1 cm thick. Pour water into a casserole dish. Put the sliced dough into the casserole and bake at 190ºC for about 30 minutes or until the pets de soeur are golden brown. VARIATION: Cranberry jam may be substituted for the sugar and the cinnamon.