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Croquante Paste

Mix eight ounces of fine sugar with one pound of flour, then stir in sufficient beaten yolks of eggs to form a smooth paste. When well-kneaded, roll it out in the specified shape and about one-fourth inch thick. Rub the shape with butter and press the paste closely over it to cut the pattern well through, then lay it on a baking-tin, dip a paste-brush in the beaten white of egg, and brush the surface of the paste over; sprinkle with sugar and bake in a slow oven. When cooked, remove it carefully from the tin, and cover with jam.