Orange Liqueur Cream Biscuit

Prepare the ingredients.

Take some orange peel and chop it for later use.

Rub the orange clean with salt, cut it into thin slices, add 10g of rum and 20g of granulated sugar to a pot, then pour in a little water, put in the orange, and cook over medium-low heat until the orange softens. After removing from heat, take it out and drain the water for later use.

Cream the room-temperature butter with granulated sugar until pale, then add the eggs and continue to beat.

Sift in the low-gluten flour and diced orange peel, then mix evenly and knead into a dough.

Place the dough between two sheets of parchment paper and roll it out into a 4mm thick sheet, then use a round cutter to cut out the cookie pieces.

Place it in the baking tray and then lay a slice of orange on top, preheat the oven to 160 degrees and bake for 30 minutes.

Melt the chocolate in a double boiler, dip the cooled orange cookies in a layer of melted chocolate, and wait for the chocolate to set.

Plating completed.