1. 200 oz flour
2. 100 oz caster sugar
3. 100 oz butter
4. 3 eggs
5. 1 teaspoon powdered cinnamon
6. 1 egg yolk for glazing
7. zest of one lemon

Put the flour in a mixing bowl and make a dent in the centre. Add the butter, softened and cut into small pieces.

Add cinnamon, sugar, lemon zest and eggs.

Mix well to obtain firm dough. If the mixture is too dry, add a fourth egg.

Cover and leave in a cool place for 12 hours.

Roll out the pastry to 0.5 cm thickness.

Cut out biscuit shapes – stars, half-moons, human or animal shapes, etc…

Place on a well-buttered tray and glaze with egg yolk.

Bake for 15 minutes in a medium oven (350’F).

Recettes de la Cuisine Alsacienne par Pierre Gaertner et Robert Frederick.
Recommended Alsace wine : Gewurztraminer