How to make
Dissolve the hartshorn in the yoghurt and mix it gradually with all the other products. Knead a smooth dough. Roll it out, cut out strips with a thickness of about 1/2″ (1 cm), wrap them up randomly.
Arrange the crackers on a tray with baking paper, brush them with beaten egg with a little water and sprinkle them, if desired, with caraway, sesame, poppy seeds or with whatever you decide.
Bake the crackers with lard until they get a nice tan.
