Apple chip cookies

Preparation
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.

60 minutes first, 60 minutes turned over. (While adjusting until crisp)
※If it is heated at a high temperature such as 160°C, it will burn quickly, so it is performed at a low temperature while watching the situation.

Preparation
Return the butter to room temperature.
Sift the plain flour in advance.

Put the butter in a bowl and knead well with a whisk, add granulated sugar and mix thoroughly.

Add the yolks in two batches, mixing well each time to make them smooth.

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.)

Put the dough on plastic wrap, put it together in a stick with a diameter of about 3 cm, and chill in the freezer for at least 2 hours.
(If you use a clear file, it is easy to organize it in a bar shape.)

Preparation
Preheat the oven to 160°C.

Coats the surface of the dough with beaten egg with brush and sprinkles with granulated sugar.

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.

When it is slightly browned, it is complete.
(If you reverse the baking sheet in the middle, the browning will be even.)