How to make
Prepare all the products (at room temperature). Grate the lemon peel on a fine grater, covering only the yellow part. Pour the two types of soda into the yogurt and mix, let it activate. Beat the eggs with a wire whisk along with the two types of sugar (save one yolk).
Sift the flour twice and make a well into which you pour the mixed milk, eggs, rum, melted butter and lemon peel. Knead a smooth dough. There is no need for long kneading, just as long as necessary to make the dough non-sticky. Sift flour until you achieve it.
Form it into a ball, grease it and let rest for 30 minutes to 1 hour. Then roll it out into about 4-5 mm thick crust and cut out your cookies. Place in a baking pan covered with baking paper or grease it. There should be space between the cookies.
Spread them with a beaten egg yolk with a little oil and water and sprinkle each with sugar. Bake in a preheated oven at 370°F (190°C) without a fan until they become golden.
This dose makes 3 standard oven trays.
Tasty, crunchy and their smell reminds us of Easter!