In a deep pot, beat the butter into foam, successively add the eggs, flour and yoghurt. Knead a dough, roll it out with a rolling pin and cut it into strips about 2″ (5 cm) wide.
The length needs to be 6″ (15 cm). Wrap each strip around a pencil to get a stick.
Smear the sticks with a beaten egg, sprinkle with salt and arrange them in a buttered tray. Bake in a moderate oven.