A cake recipe for all foodies:
Beat the egg yolks with sugar until creamy. Fold in the soft butter, in small pieces. Add staghorn salt, lemon zest, flour. Knead dough together, wrap in plastic wrap, chill overnight.
Roll out on lightly floured surface to 3 to 4 mm thickness and cut out shapes. Brush with egg yolk, sprinkle with hail sugar. Place cookies on baking sheet, bake in heated oven b. 200’C (2nd rack down) for 6 to 8 min.
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