Ingredients (Serves 4):

• 300 g. Fiorfiore flour
• 125 g. sugar
• 125 g. non-fat Greek yoghurt
• 1 egg
• 1 pinch of cinnamon
• 1 tsp baking soda
• 1 pinch of salt
• 1 tsp grated lemon zest

Preparing:

1. Grate the lemon peel in a bowl and mix with the Fiorfiore flour, cinnamon, a pinch of salt, sugar and baking soda. Add the yoghurt and egg, mix all the ingredients well and form a ball. Wrap the dough with a cloth and let it rest in the fridge for 30 minutes.
2. Use the shortcrust pastry for the preparation of tarts or biscuits.