Place all ingredients in a bowl or on a work surface. Mix by hand and quickly work into a shortcrust pastry. Form into long rolls, 3 cm thick. Wrap in plastic wrap and let rest in the refrigerator for about 2-3 hours.
Preheat the oven to 165-175 °C. Line a baking tray with baking paper.
Cut the dough rolls into approx. 3 mm wide slices using a serrated knife. Place on prepared baking sheet and bake in hot oven for about 10 minutes until light brown on sight.
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