Mix the eggs with the honey, cinnamon, oil and add a little of the baking soda that you've extinguished in the vinegar. Stir constantly and add enough sifted flour to obtain a dough that you can roll out.
Roll out the dough into 1/4 thick sheets and cut them into circles. Arrange these in an oven dish with baking paper and bake in a preheated 428°F (220 °C) oven.
Bake until they obtain a nice brown crisp. Using a spoon, make a slight indentation in the middle of each circle.
To this mixture, add the butter with the milk and mix well with the lemon rind. Bind the indented biscuits together in pairs with the stuffing.
From these ingredients, you are going to get about 60 double cinnamon sweets. Finally, on top you can spray chocolate into thin strips using a pastry bag or sprinkle crumbled walnuts along the edges.