- flour - 6 glasses
- of tartar stone - 2 Art. spoons
- baking soda - 1,5 teaspoons
- salt - 1/4 Art. spoons
- Butter - 16 Art. spoons
- sugar - 3 cups
- ground cinnamon - 2 st. spoons
- eggs - 2 pieces
1. Sift and mix the flour, tartar, soda and 1 teaspoon of salt. 2. In a large bowl mix the butter and sugar (1.5 cups) until the mixture is light and airy (at least 2 minutes). There, drive the egg and whip the mass again. 3. Add dry ingredients, knead a homogeneous dough and send it for at least an hour (preferably at night) in the refrigerator to ensure comfortable making of the balls. 4. Preheat the oven to 200 degrees Celsius. Grids are located in the upper and lower third of the oven space. Cover the baking sheet with baking paper. 5. Mix the remaining sugar and cinnamon and a pinch of salt in a small bowl. Divide all the dough into 40-50 uniform balls, roll them between the palms to give a shape, and each roll out in a mixture of cinnamon and sugar. 6. Lay the balls on the baking trays at a distance of at least 5 cm from each other. In the process of heating, the balls will turn into crusts, cracked all over the surface, become crispy from the outside and soft inside. Bake for at least 10 minutes. Refrigerate and serve to tea or milk.
Servings: 15