Diamond Biscuits
1.
Prepare the ingredients, put the butter at room temperature in advance to soften, sift the powder, wipe the orange peel with a wiper, and don't wipe the white part
2.
The butter is softened at room temperature to the point that it can easily come out of the pit with a single finger
3.
Put in the sifted icing sugar and salt to whip slightly
4.
Beat the eggs and add in portions and continue to beat until the butter mixture becomes fine and fluffy
5.
Add vanilla extract and continue beating, if you don’t need to add
6.
Add the sifted low flour and orange peel, stir well and knead into a dough. It’s okay if it’s a little sticky. It won’t be sticky after putting it in the refrigerator for a while
7.
Shaped into a cylindrical shape
8.
Wrap in plastic wrap and put it in the freezer of the refrigerator for about half an hour.
9.
Take out the dough in the refrigerator, tear off the plastic wrap, brush with a thin layer of egg wash, the oven can be preheated at this time, 170 degrees
10.
Sprinkle the white sugar evenly on the chopping board
11.
Roll the dough with white sugar
12.
Cut the dough into 0.5 cm slices
13.
Evenly spaced into the baking tray
14.
Put it in the preheated oven, about 15 minutes
Tips:
The temperature should be based on the temper of your own oven. After the dough is formed, it should be frozen until it is hard. Otherwise, it will be deformed when it is cut. Do not brush the whole egg liquid too much, otherwise it will be uneven when the sugar is sticky, which will affect the taste.
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