Mix the butter with the sugar until creamy. Add the egg white at room temperature and finally stir in the flour until the mixture is nice and smooth.
Spread approx. 8 cm circles of dough on a greased baking sheet. Caution: the circles should not have any gaps, should not be thicker than 1-2 mm and enough space must be left between them, otherwise the hips will connect with each other.
Bake briefly in the preheated oven until the ribs are golden yellow, no longer, they are still browning. You need to get in shape right away. Let the hips cool down and store in a dry place.
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