1. Soak the diced orange zest with rum a little in advance, then drain the excess rum, weigh the rest of the ingredients and set aside. Honey and milk can be placed in the same container.
2. Sift the flour and cut the butter into small pieces. Start rubbing!
3. Combine flour and butter by kneading. emmm. . . This technique is a bit difficult to describe. The final state is that the butter and flour become particles.
4. Add milk and honey to knead into a dough. Add milk little by little. If the dough is already sticky, don't add it. The standard for dough is slightly sticky, not sticky. Wrap in plastic wrap and wake up for 10 minutes.
5. Roll out the dough after waking up into 0.5cm thick dough sheet (don't roll it too thin), and use a biscuit mold to shape it. Preheat the oven 180 degrees.
6. Put it in the baking tray and wake up for another 10 minutes.
7. Brush thinly with egg wash and put in the oven for about 15 minutes. The surface is golden yellow.
8. Finished product.
Tips:1. You need to buy an oven thermometer. The actual temperature of each oven is different from the target temperature. There are high and low temperatures, so it is safer to buy a thermometer.
2. Don't turn on the oven with your hands in the first 10 minutes. If the air leaks, it will not start. After the scent comes out, observe more to prevent it from getting burnt.
3. The biscuits will not be crisp until they are completely cold.
