Sintercookies

• 1½ cups (200 g) all-purpose flour
• ½ cup (100

Combine all the dry ingredients in a large bowl. Cut in the butter until the mixture resembles a coarse meal, then add the crème fraîche and knead to make a smooth dough. Do it quickly; too much kneading will make for tough cookies. They should be crisp!

Let the dough rest in the refrigerator for 1 hour.

Preheat the oven to