- In a bowl, mix the flour with the melted butter, sugar, egg, baking powder and vanillin to form a compact dough. Shape the dough into a 3 cm thick rectangle, cover with cling film and leave to rest in the fridge for about 30/60 minutes.
- After this time, take a sheet of baking paper and roll out the dough with a rolling pin (give it a rectangular shape). Fill with Cremadelizia Biscokrok and roll it up onto itself, starting from the long side, until it forms a roll. Close the short sides and the top well so that the filling does not come out.
- Bake at 170ºC for about 30/40 minutes until the surface is golden brown and crunchy.
- Take out of the oven and, when the roll has cooled slightly, cut into slices to obtain the cookies and wait for them to cool completely before eating them.