Mix the butter and sugar for 2-3 minutes until creamy. Add the protein at room temperature and stir until combined. Add the flour and stir for 1-2 minutes until the mixture is smooth.
Spread approximately 8 cm circles of dough on a greased baking sheet, making them 1-2 mm thick with adequate space between them to prevent them from connecting during baking.
Bake for 5-8 minutes until golden yellow. While still hot and pliable, shape them as needed. Let cool completely and store in a dry place.
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