BATIAJE

Soften the butter at room temperature and whip it into a cream with the sugar, the eggs and egg whites, the salt and grated lemon peel.

Sift and mix the two flours, add the baking powder and mix with the previously prepared mixture. Let it stand for fifteen minutes, then divide the dough into small portions and - if you have a pastry syringe - shape it into a ring shape with an outer diameter of five or six centimeters.

Arrange the biscuits on a buttered baking sheet and cook at 160 ° C for about 30 minutes.

In the Barge area, these pastries of ‘meliga’ (dialectal name for corn) are called batiaje because they were once prepared for baptisms.