Mash butter until it gains sour cream texture. Dissolve salt, sugar and citric acid in 1/2 cup of water. Add eggs and prepared butter. Stir well. Add 2 cups of wheat flour with soda and knead dough.
Cut the dough into 3 ½ oz (100 gm) portions and roll tartlets. Top the center of each tartlet with sour cream mixed with wheat flour. Wrap edges of flat cakes up a little.
Bake in an oven for 15 minutes at 430oF (220oC). Serve with milk.
