Yoghurt biscuit

For the yoghurt biscuits:

• 50 g loose four
• 60 g pomade butter
• 50 g caster sugar
• 30 g Yopol

1. Mix all the ingredients in a bowl and knead until obtaining a fne mixture.
2. Spread to a thickness of 0.2 cm.
3. Freeze and cut with a mould in the shape of a biscuit 5 cm long.
4. Spread on top of an oven tray with a Silpat.
5. Cook in the oven at 120 °C for 25 min.
6. Keep in a hermetically sealed container in a cool, dry place.