1. Prepare the ingredients, wash the lemon, grind the skin with a peeler, use 1 teaspoon to squeeze the pulp, cut the butter into small pieces, and sift the flour;
2. The butter is creamy with a whisk
3. Add caster sugar and beat until the color turns white;
4. Add the egg yolk, lemon juice, and rum in two portions, and beat well; add lemon zest and mix well;
5. Add the sieved powder in two batches,
6. Use a spatula to rub and press on the bottom of the basin to form a dough;
7. Take about 15 grams of dough and knead it into a long strip of about 12 cm (if the dough is too soft, put it in the refrigerator for a while),
8. Flatten one end,
9. Turn around to wrap the end,
10. Dip a layer of granulated sugar on the surface (the amount is outside the formula),
11. Keep the biscuit dough at an appropriate distance and place it in the baking tray;
12. Preheat the oven to 160 degrees, the middle layer, 18-20 minutes, the bottom of the biscuits can be slightly colored.
13. Immediately after baking, take it out and let it cool on the grill.
Tips:Finished product: 42 pieces; Surface decoration: appropriate amount of fine sugar
