Eggs, beat with sugar, add softened margarine (softened, not melted!) If the margarine to melt, it will be greasy and the batter, the flour will take a lot more and a grate will be very problematic. This is the main difference between melted and softened butter in all recipes! Listen to this! Otherwise the dough will be different and pastries will, of course, but it will be completely different!

Add starch and flour. If there is no starch, you can get the flour completely (at this moment it is not critical, just more softer starch). But with one flour is also allowed. Add baking soda, slaked vinegar. Added to the end and quickly stir. If soda is added at once and then knead for a long time, the carbon dioxide could evaporate and the dough can not "rasputitsa" :) This was my common mistake in youth, when I started culinarily :) Then I found out about it. Knead the dough.

Divide the dough into two parts. One half roll out into a layer about 5 mm. generously Grease any jam. And sugared including :)

Second half three on a coarse grater on top. I suspect that the dough should rest in the refrigerator for about 20 minutes, but I have it not recorded. Then it will be easier to grate.

Bake about 20 minutes at 180-200 degrees. I have also not recorded, apparently was in a hurry when he wrote :) But who cooks already know your oven and I think that can easily cope with time and temperature :) Oh, and like any jam likes to cook, mine also leaked a bit and pizarros. Not scary. It's just a little jam with a slightly roasted edge. The cookie was not injured :)

Our ready big cookie cut into pieces. I try to cut hot, even when soft. Can and cooled down, but will slightly crumble Top baby, it's alright. There is already sliced.

Our finished cookies! The photo on the phone is awful, although specified 5 megapixel. Deceived! I'll shoot on the camera in the future. Photo in the header is different from this photo, but this is done at the same time from different angles. Bon appetit!