Beat the eggs, sugar and butter until frothy, then the other ingredients and finally the flour and Hrschorn's salt (which I dissolve in citric acid) or baking powder. Take a board and knead the dough until it no longer sticks, then I turn it off and cut out motifs. Bake 175 ° C 15 - 20 minutes After you have cooled down, put couverture on top and butene streusel and let it dry. Can be stored well in closed cans.
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