Cooking Steps

1. 

   Step1:Sift low gluten flour. Add sugar, salt and vanilla extract. Cut butter into small pieces. Also pour into flour.

2. 

   Step2:Use your hands to grab butter and flour. Mix butter and flour gradually. When it is not fully mixed, the whole dough will feel very dry. Keep scratching, kneading and kneading. Only when the butter and flour are fully integrated can the dough be wet.

3. 

   Step3:Knead until you can't see the dry flour at all. It becomes a smooth dough.

4. 

   Step4:Put the dough on the table and form a cylindrical strip with a diameter of 3cm.

5. 

   Step5:Sprinkle the coarse sugar on the table top. Roll the dough on the coarse sugar to make the dough surface evenly stained with a layer of coarse sugar. Wrap the dough with plastic wrap. Put it in the freezer. Freeze for 30 minutes and 1 hour.

6. 

   Step6:Freeze until the dough hardens. Take it out and cut into 0.8cm1cm thick slices with a knife.

7. 

   Step7:Turn the cross-section of the wafer up and put it on the baking tray paved with oil paper. Leave enough space between each disc.

8. 

   Step8:Put the baking tray into the middle layer of the oven, which is preheated to 180 ° C for heating and 160 ° C for heating. Bake for about 13 minutes until the surface is golden yellow (if your oven can't be controlled independently by the upper and lower tubes, the temperature is set to 170 ° C for heating up and down. Adjust the position of the baking tray in the oven according to the actual situation).