PREPARATION

To make the same paste as the paste with Krachel. To quickly form the 20 cm length sticks and thickness of one 202 finger. To place in a rather hot place on a cover covered with a clean linen, to cover well. To let raise 2 to approximately 3 a.m.. To check if the paste is raised, to support slightly with the finger on a roll, to withdraw the finger, the paste must then regain its shape first. To then prick at various places the sticks with a fork and to send to the furnace for a half cooking, i.e. they are withdrawn hardly cooked, before the crust does not gild. To let rest a few hours and even until the following day and cut out the sticks out of discs from 2 to 3 mm thickness. To lay out flat on not buttered sheet and to gild with the furnace a few minutes. To place in limp out of tinplate once cooled, so that they remain crunching.