Dissolve the yeast in lukewarm water and set aside for 10 minutes so that the yeast can activate.

Add the flour to a mixing bowl and sprinkle the salt along the edge of the bowl. Make a hole in the middle where you then pour the activated yeast with the water.

Add 2 eggs, the sugar, milk, butter and cinnamon to taste and mix well. When it starts to stick, knead the dough firmly by hand (or food processor) for +-20 minutes until the dough becomes elastic.

Place the dough in the bowl and cover with a damp kitchen towel so that it can rise in an oven at 30°C for 45 minutes. Knead the dough again and let it rise for another 45 minutes under a damp towel.

Dust your table or worktop with flour and place the dough on top. Roll it out to +- a thickness of 1 cm and then cut out shapes. Carefully place them on a baking tray covered with baking paper and let them rise a third time for 15 minutes.

In the meantime you can start up the BBQ so it can preheat at 220°C with indirect heat.

Beat the 3rd egg with a dash of milk and brush the clams with this porridge.

Bake the cookies on the BBQ for 15 minutes until they have a nice golden yellow color. Leave them to cool on a wire rack.

Eat the clams with a portion of fresh farm butter and a nice hot cup of chocolate milk so that the Sint magic can do its thing! Tasty