Ingredients:
400 g Babbi Home Bakery Cookie Mix
200 g lactose-free butter or margarine
3 egg yolks (about 65 g)
65 g sugar

Preparation:
Place the Babbi Home Bakery Cookie Mix in a bowl, add the diced butter, sugar and egg yolks, and knead until the dough is smooth and uniform.
Roll out the shortcrust dough between two sheets of baking paper and let it rest in the refrigerator for 30 minutes.
Once chilled, cut the cookies into the desired shape.
Bake in a preheated oven at 170°C (fan) or 180°C (conventional) for about 15–20 minutes.