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Mix the butter with sugar and eggs. Add the lemon zest. Sedge the dry ingredients and add gradually to the other mixture. Unknead together until a tender but not sticky dough is achieved. If it is necessary to put flour on your hands to achieve it. Roll out the dough to half a centimeter thick and cut caps from 4 to 6 centimeters in diameter (to taste). Bake 15 minutes at 190 degrees Celsius. Let warm and fill with dulce de leche.
Grandma's tip: pass the edges by grated coconut.
Publication Date: 25/05/2019
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