Line one or two trays tray with paper beard. Sift the flour on a pastry Board, make a hole in the Center and pour in the sugar. eggs, salt and cinnamon. Distribute the butter in flakes on flour and knead all the ingredients until dough is broken quickly.
Leave the dough wrapped in aluminum foil 2 hours in the refrigerator. Heat oven to 200 degrees. On a lightly floured surface. dough sheeters up to a thickness of a few 4 mm and cut round cakes of 6-7 cm in diameter.
Place the cakes on paper beard and them 10-12 minutes to half-height. Let them cool on the paper and then carefully removing them.
You can make Shrewsbury biscuits to keep them as provision; inside a can stored crisp 2-3 weeks
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