Dried Tangerine Peel Cookies

Ingredients

Guanghua dried tangerine peel powder (1 teaspoon)
Dried tangerine peel from Xinhui (two slices, minced)
Cake flour (180 grams)
Cornstarch (20 grams)
Golden Bucket Butter (100 grams)
Egg yolk (1 piece)

1. Mix the butter and sugar, and beat with an electric mixer on medium speed until light yellow.
2. With the mixer on low speed, gradually add the eggs and mix well.
3. Sift in the flour, dried tangerine peel powder, and cornstarch, then mix in the dried tangerine peel to form a dough.
4. Press the dough into a mold lined with cling film to form rectangular strips.
5. Refrigerate for 1 hour until firm.
6. Preheat the oven to 170 degrees, and cut the dough into slices about 5mm thick.
7. Place the thick slices on a baking tray lined with butter paper and bake for 25 minutes.
8. Remove and let cool on a rack.