Anthill Cakelets ("Muraveinik")

Whisk together all the dry ingredients. Toss in the cold, cubed butter.

Rub the butter into the dry mixture until it resembles coarse crumbs. Stir in the sour cream and egg.

Knead the dough until smooth, then chill in the freezer for 30 minutes.

Pass the chilled dough through a meat grinder (or grate it on a box grater), spread it out on a baking sheet, and bake for 15-18 minutes at 200°C (400°F).

Let it cool completely, then break it up into bite-sized pieces.

Gently heat the condensed milk, butter, and honey together, stirring until completely smooth.

Combine the sauce with the crumbled shortbread pieces.

Shape into hill-like mounds and refrigerate for 2-3 hours to set.