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Originally, it's 150ml Greek yogurt X fresh cream, but you can adjust the consistency by mixing in unsweetened almond milk. One batch makes 6 pieces, each piece is 66g.
Preheat the oven to 180°C (356°F).
In a bowl, combine cake flour, baking powder, and salt.
Add cold milk and sugar, then quickly mix with a spatula.
Once the dough comes together, knead it by hand.
Roll out the dough to a thickness of 2 cm and cut into triangles or circles.
Place the dough pieces on a baking sheet lined with parchment paper.
Lightly brush the tops of the dough with milk.
Bake in the preheated oven at 180°C (356°F) for 15-18 minutes.
