- Apple chips
- Apple 1
- Salt or lemon juice 1 pinch
- Water 200ml
- Cookie dough
- Butter 80g
- Granulated sugar 40g
- Egg yolk 1
- Flour 120g
- Egg 1
- Granulated sugar appropriate amount
Preheat the oven to 100°C.
Make a 0.1% brine in a bowl (about 0.2 g of a pinch of salt for 200 ml of water). * Lemon water is also acceptable.
Corcore the apples, slice them into 2mm thick slices, and soak them in salt water to prevent browning.
Wipe off the moisture from the apples with a paper towel, arrange them on a baking sheet lined with cooking paper, and dry in an oven preheated at 100°C.
Return the butter to room temperature.
Sift the plain flour in advance.
Put the apple chips in a plastic bag, beat them with a rolling pin, break them, add them to the bowl of 2 and mix.
Add the sifted plain flour and mix thoroughly as if chopping with a rubber spatula.
(A little powdery remains.)
Preheat the oven to 160°C.
Cut the dough into 5mm wide pieces, lay them on a baking sheet lined with cooking paper, and bake in an oven preheated to 160°C for about 15 minutes.
It is still soft immediately after baking, but it becomes hard when it cools, so be careful not to overcook.
To avoid overcooking due to residual heat, remove from the oven immediately and cool.