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Crack the eggs and separate the yolks from the whites into two bowls.
Beat the egg yolks with the sugar and milk until the granules are well dissolved.
Add the sifted flour and mix carefully.
Beat the egg whites until stiff with a mixer.
Gently incorporate them into the mixture using bottom-up movements.
Pour the mixture into a baking pan (37×27 cm) lined with baking paper and level it well.
Bake at 160° for 15 minutes, until golden.
Let it cool, then turn the base onto a new sheet of baking paper.
Fill as desired , roll up and leave to rest in the fridge for 2 hours.
Result: a perfect, elastic cookie dough that never breaks!
