Ingredients
250 gr flour
90 gr glazed sugar
150 gr butter
3 gr yeast
3 gr ground cinnamon
Preparation
Spread the flower in a pan and bake for 10 min until it goldens.
Let the flour cool, and spread it over a clean counter top making a small whole in the middle of it. Add the butter cut in small slices, the yeast, glazed sugar and cinnamon.
Knead the dough well with the tip of your fingers until it forms a caramel color. Form one big ball with the dough.
Roll out the dough with a roller, until its about 1.2 cm thick. With a mold or a simple lid of 3.5 cm cut small round pastries.
Cover a baking pan with backing paper and place the pastries over it. Bake for 15-20 min at 220 C and let them cool.
Put all pastries together and powder with the glazed sugar using a sift.
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