The nature cracker
- 70 g For 26 small cabbages or 12 large cabbages
- 85 g Butter
- 100 g Caster sugar
- Mix the softened butter with the sugar, then add the previously sifted flour. When the dough is homogeneous, spread it finely with a roll, 2 mm thick between 2 sheets of parchment paper. Arrange on a plate and leave to harden for 15 minutes in the fridge.
- With a cookie cutter, detail discs with a diameter slightly higher or identical to that of the cabbages for which they are intended.
- Put them directly on the cabbages before baking them. thus the cabbages will be well wrapped.