| In the mixer with the paddle attachment
combine flour / sugar /baking powder and salt|
Add the butter until crmble
Add the cream
Don’t over mix.
Using a rolling pin, roll the dough on a slightly dusted table
incorporating at the same time a good amount of sugar in the raw.
When sheeted at about ¼ inch thick,
punch out the discs that will appropriately seal the mold .
Finally remove a small circle of dough from
the center of these discs.
These little holes
will prevent the steaming when baking to damage the product.