Mix all ingredients, except the egg white, and add the dissolved ammonia in half a glass of milk at the end.

Let the dough rest for about 20 minutes, then roll it out to a thickness of 1/2 cm.

The proper shape is an oval and long biscuit but other shapes can also be made.

Beat the egg white to stiff peaks and brush it lightly over each cookie, sprinkle with granulated sugar and bake at 180°C until golden.

And here are the gallette, traditional Sardinian cookies with a very ancient origin. Don't be intimidated by the lard. These gallette are crisp and light.