Cost Breakdown

Critical Success Points

• • Beat the butter and sugar until a creamy, pale texture is achieved.
• • Maintain the 3 cm diameter when shaping the logs.
• • Let the dough rest in the refrigerator for at least 35 minutes.
• • Cut the rounds to exactly 1 cm thickness.
• • Do not exceed 12 minutes of baking to keep the center melting.

Safety Warnings

• • Handle the knife carefully to avoid cuts.
• • Use gloves or a cloth when removing hot cling film.
• • Be careful of burns when handling the hot oven.