Crispy Orange Cookies

Crispy Orange Cookies

1. The butter is softened to a state where you can easily press it down with your fingers, add powdered sugar, first press it evenly with a spatula, and beat it evenly at 1 minute/3 steps

2. Add whole egg liquid (room temperature)

3. Whipped to a fully emulsified state (see the picture for the specific state)

4. 1 orange zest (you can use a wire grater, be careful not to wipe the white part in, it will be bitter)

5. Add flour and orange shavings, 2 minutes/3 steps to form a dough

6. Put the dough into a fresh-keeping bag, roll it into a 3mm thick dough sheet, put it in the refrigerator and freeze for more than half an hour

7. Peel an orange and slice it into thin slices. Cut it as thinly as possible to make it easier to bake and save. After cutting, use kitchen paper to soak up the moisture

8. Use a circular cutter or cup and other tools you can find to cut out round biscuit slices (a little larger in diameter than orange slices), place them on a baking tray, and put orange slices on top

9. Put it in the oven at 160 degrees for 25 minutes to 30 minutes

Tips:

1⃣️The whole egg liquid should be at room temperature, otherwise it will be easy to separate oil and water when it is mixed with butter. After taking it out of the refrigerator, let it warm up.
2⃣️Cut the orange slices as thinly as possible (the thickness is about 2 to 3mm), which is easier to bake, otherwise the edges are burnt, and the cookies in the middle are still soft and difficult to preserve.