Mix the sugar, eggs and butter until frothy. Then gradually add the flour with the deer horn salt and mix everything into a thick dough. Grease a baking sheet and use the damp spatula to spread some dough so thinly that you can almost see the sheet shining through.
Use a rolling pin to roll small pieces into the unbaked dough, otherwise they cannot be broken afterwards. Bake at 180 ° C until the egg patties start to brown on the edge. Take out of the oven and immediately brush generously with the melted butter and sprinkle with sugar. Alternatively, brush with liquid couverture.
While the tray is still warm, break it into the pre-rolled pieces and let them cool on the wire rack. The dough is still quite pliable when it is warm.
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