Preparation:
1. Place the butter in a bowl about to pomade.
2. Add sugar and beat until you get a creamy preparation.
3. Scented with vanilla essence and lemon zest.
4. Add the yolks one by one and beat well.
5. Incorporate the cornstarch, if possible, by sifting it together with the baking powder.
6. Forming a bun, trying to touch the dough as little as possible.
7. Wrap in film and refrigerate for 30 minutes.
8. Then spread the dough with a kneading stick on a flourished table until it is 1⁄2 cm thick and cut discs of the desired size (usually 4 or 5 cm in diameter) with a cookie cutter (pasta cutter) or if we do not have one, with the mouth of a glass. Keep in mind that they grow when you bake.
9. Place the discs on a greased plate a bit apart so they don’t stick together.
10. Preheat the oven to about 200oC and cook for 5 minutes until the discs are slightly golden. It’s important not to overcook them.
11. Once cooked, remove the discs from the plate carefully (with the help of a spatula) and let cool before assembling.
