Recipes of Christophe Felder

9 egg yolks
400 g caster sugar
450 g soft butter
10 g salt
600 g grit flour
35 g baking powder

Foam the egg yolks with the caster sugar for five minutes, add the soft butter and blend for 10 seconds.
Add the salt, screened flour and baking powder.
Allow to cool down.
Do not keep more than a day in the fridge.
Spread , die cut and bake (170°) .