Cooking Steps

1. 

   Step1:Squeeze a quarter of a lemon out of lemon juice and set aside. About 15 ml.

2. 

   Step2:Peel off the lemon peel. Scrape off the white part with a knife. Be sure to scrape it clean. Otherwise, it will be bitter. Then cut the yellow lemon peel into pieces.

3. 

   Step3:Butter softens at room temperature. Use chopsticks to stir it into smooth mud.

4. 

   Step4:Add salt and sugar to the butter. Remember to sieve it in.

5. 

   Step5:Add lemon juice to the mixture from the previous step and stir well.

6. 

   Step6:Add lemon chips. Continue to mix well.

7. 

   Step7:Add almond powder to the mixture. Stir well.

8. 

   Step8:Sift the low gluten flour and corn flour into the mixture, and then mix with a scraper. The freshly mixed flour may be wet. You can find an existing box at home as a mold. Cover the flour with a plastic wrap. Arrange it into a cuboid about 3cm high and 7cm wide. Put it in the refrigerator for about an hour until it is frozen hard.

9. 

   Step9:Take out the flour. Cut a thin slice about 0.7cm thick. Try to cut it evenly.

10. 

    Step10:Stack the dough evenly on the baking tray. Leave some space between each two biscuits to prevent the biscuits from expanding and sticking together. Then put them into the middle layer of the preheated oven. Heat up and down for 180 degrees for about 15 minutes.

11. 

    Step11:Bake the biscuits until they are slightly yellow on all sides. When they are cold, they can taste the crispy, sweet and sour taste.