Sieve the flour and salt. Beat the yolks of eggs, add to them two teaspoonfuls of cold water. Pour these into a well made in the centre of the flour. Work in as much of the flour as the yolks will take up, then add gradually sufficient water to mix all into a very stiff but not crumbly dough. Turn the lump on to a floured board and knead it for about ten minutes, or until the dough feels as soft as velvet. The length of time needed before the kneading will produce this smoothness will depend on the skill of the operator.
Roll it out as thinly as a sheet of thin note-paper. Stamp it out into rounds or any fancy shapes. Lay these shapes on a slightly floured baking-tin and bake them in a quick oven for about five to eight minutes, or until a light yellowish brown. On removal from the oven brush very slightly with a little whipped white of egg, roll them in the vanilla sugar (see page 2092, Vol. 3, Every Woman's Encyclopedia), put back for two to three minutes in the oven, when they will be ready. Cinnamon sugar may be used, if preferred. Cost, about 8d.