INGREDIENTS

For the dough

400 g of flour 00

100 g of Manitoba flour

120 g butter (soft)

60 g of Honey

100 ml of water

5 g of fresh brewer’s yeast

1 pinch of salt

To sprinkle

1 egg white

Sugar as needed

PREPARATION

Dissolve the brewer’s yeast in warm water along with a teaspoon of honey

Stir quickly and let the mixture rest for about 10 minutes.

In a bowl pour the flour, salt and the previously dissolved yeast.

Mix everything by gradually adding the rest of the water and honey until the mixture is smooth and homogeneous.

At this point, take the softened butter and add it little by little to the dough.

The butter will be well incorporated when you have obtained a shiny dough.

Place the dough in a bowl and cover it with a cloth.

Let it rise until the dough has doubled its volume.

Resume the dough and remove some balls the size of a large walnut.

From these balls you will need to make cords about one centimeter thick and 15 centimeters long.

Give the shape you want.

Gradually place them on a dripping pan covered with baking paper and let them rise for another 30 minutes.

Brush the biscuits with lightly beaten egg white and sprinkle with granulated sugar until they are covered.

Bake the cookies in a preheated static oven at 200 ° C for 15 minutes until golden brown.

Remove them from the oven and let them cool

Serve