Sugared orange peel butter biscuits

　　During the New Year's holidays, many oranges are tossed, one of which is the sugared orange peel, which is one of the most common ingredients in baking.If you look online for N polynomials, there are two types of polynomials: the honeycomb method, the sugar water immersion method, and the honeycomb method.The former process is relatively cumbersome, but better in a short time; the latter is simple to operate, but the production cycle is longer, usually around 7 to 10 days.For the sake of comparison, both M's have been tried, well, I have to admit, I prefer the second method, maybe because the time and energy invested is more, hey hey.The first one is a sugar-coated orange peel, sugar-coated orange peel butter biscuit, the recipe is based on Choi De, the second one is a Japanese stolen, big cousin & amp; aunt, how do you think the sugar-coated orange peel in the stolen tastes?

WHAT YOU NEED

Ingredients

115 grams of butter
45 grams of white sugar
125 grams of flour
1/4 teaspoon of salt
27 grams of sugared orange peel
Fresh orange peel 0.5 oranges
Half a tablespoon of fresh orange juice
1/4 of a tablespoon of vanilla extract

How TO MADE Sugared orange peel butter biscuits

Steps 1 to 4

1. Butter and sugar delivered smoothly

2. Add salt and flour and mix evenly.

3. Add chopped sugar-sweetened orange peel, fresh orange peel, orange juice and vanilla extract, cut evenly and into clusters

4. Form the dough, wrap it in a preservative film, and refrigerate it for more than an hour.

5. 3 mm thick, spaced slices placed on a grill

6. Oven preheated, 160 degrees, up and down, top, about 15 minutes to golden yellow surface