- 250g of sieved flour
- 125g chilled Isigny AOP butter
- 75g granulated sugar
- Two egg yolks cooked hard with 1cl of millk
Sieve the flour into a cone, then, in the middle, add butter, sugar and the two cooked egg yolks. Mix well with a fork, breaking down the lumps, turn it out on to a board and press together with the palm of one hand, once the dough starts to come together: set aside for 30 minutes. Roll out to a thickness of 5mm and cut out 5cm circles, laying them out on a baking tray.
Bake in a medium oven, gas mark 4/5 140/150 degrees C for 15 minutes until golden.