Pantortillas de Reinosa
1/2 kg bread dough; 200 gr fresh butter; flour for rolling the dough; sugar for dusting.
Knead the dough with your hands until it has a very fine texture. Sprinkle the table with flour and roll it out with a rolling pin until you have a square 1-cm thick. Dot a little butter in the centre of the dough, leaving a distance of 1 cm between dots. Fold the dough, roll it out again, and repeat this operation four more times. Cut pieces weighing about 100 gr. Place them on greaseproof paper and roll out until they are 1 cm thick. Sprinkle with sugar, place on an oven tray and bake in a hot oven until the sugar is golden brown.