Pile all ingredients on the work surface. Chop with a large knife until everything is finely crumbly. Then quickly knead with your hands into a firm shortcrust pastry and form into rolls about the thickness of a thumb.
Cover and let rest in the refrigerator for 1 hour.
Preheat the oven to 200°.
Cut 1/2cm thick slices from the dough rolls and flatten them a bit on the baking sheet.
You can also roll out the dough and cut out small shapes. Bake in the oven for about 10 minutes.