350 grams flour 150 grams lard 150 grams sugar 1 baking powder bag 2 eggs (yolk and white) ½ glass of rum 1 pinch of salt
Preparation
Arrange the flour in a “fountain” shape and incorporate the sugar, eggs and a pinch of salt. Leave the lard at room temperature for an hour and add it to the mixture together with the baking powder and the rum. Work the whole into a soft mixture and cut into two trunks shaped pieces of about 3 or 4 cms each. Place on a previously buttered baking tray and lightly squash their tops. Put in the oven at 190°C. After about 15 minutes cut into strips of about 1 cm each and turn them on their sides. Keep on cooking for another 10/15 minutes.
