Mix all ingredients into a smooth and developed dough. Mixing time: approx. 5 minutes

Dough temperature: approx. 24ºC

Weigh it in rollout pieces which are reasonably fast to process. Let the dough rest under a piece of plastic

Dough rest: Approx. 20 minutes

Roll the dough pieces to a slice with thickness of 10 mm. Then stick it with a serrated pastry plug of 4 cm diameter. Approx. 18 g each. Place the dough pieces on baking sheets. (Outcome: Baking: Approx. 2380 pcs)

Baking: Approx. 12 minutes at 230ºC

Allow it to cool down after baking. Further finishing is of your choice It is also possible to offer it without decoration

If desired, slightly moisten the stretched out dough pieces and dip them in the granulated sugar or the sugar nibs P2