250 g of butter
250 g of sugar
1 pinch of salt
2 eggs
12 tablespoons (sopa) of your preferred liqueur
500 g of flour
Cinnamon and sugar for dusting
250 g of butter
250 g of sugar
1 pinch of salt
2 eggs
12 tablespoons (sopa) of your preferred liqueur
500 g of flour
Cinnamon and sugar for dusting
In a bowl, mix well the butter with the sugar
Add the pinch of salt and the eggs, one at a time
Mix until you get a smooth and even dough
Drip with the liqueur and incorporate the flour gradually
Knead the dough for 5 minutes
Spread the dough in a greased and floured baking sheet and bake in a medium oven preheated for about 20 minutes
Remove from the oven, cut the dough into diamonds and dust the surface with sugar and cinnamon mixed
Return the baking sheet to the oven and toast for another 5 minutes or until the sugar is lightly caramelized
Serve warm.
