Mix all the ingredients until a smooth, uniform dough forms.

Shape the dough into logs approximately 2 cm in diameter, rolling them in granulated sugar.

Cut the logs into discs, coat them again in granulated sugar, and place them on a baking sheet lined with parchment paper.

Bake at 220–230°C until lightly golden brown.

Mix all the ingredients until a smooth, uniform dough forms.

Shape the dough into logs approximately 2 cm in diameter, rolling them in granulated sugar.

Cut the logs into discs, coat them again in granulated sugar, and place them on a baking sheet lined with parchment paper.

Bake at 220–230°C until lightly golden brown.

Mix all the ingredients until a smooth, uniform dough forms.

Shape the dough into logs approximately 2 cm in diameter, rolling them in granulated sugar.

Cut the logs into discs, coat them again in granulated sugar, and place them on a baking sheet lined with parchment paper.

Bake at 220–230°C until lightly golden brown.

Mix all the ingredients until a smooth, uniform dough forms.

Shape the dough into logs approximately 2 cm in diameter, rolling them in granulated sugar.

Cut the logs into discs, coat them again in granulated sugar, and place them on a baking sheet lined with parchment paper.

Bake at 220–230°C until lightly golden brown.