Whole Wheat Orange Thins
|Butter||250 Gram (1 Cup Plus Scant 2 Tablespoons)|
|Light brown sugar||250 Gram (1 3/4 Cup)|
|Grated orange rind||1 1⁄4 Tablespoon (Rind Grated From 2 Whole Oranges)|
|Whole-wheat flour||150 Gram (1 Cup)|
|White flour||150 Gram (1 Cup)|
On work surface, knead together the butter and sugar until soft and creamy.
Work in the eggs, one at a time, then the salt and orange rind.
Finally knead in both kinds of flour.
Shape the dough into two cylinders each about 14 inches (35 cm) long.
Let them firm up somewhat in the refrigerator, then remove and reroll to be sure they are perfectly circular in cross-section, with no bulges or flattening.
Again allow to become firm in the refrigerator.
Preheat the oven to 400°F. (200°C).
Cut the rolls into 40 slices each.
Place on an unbuffered baking sheet, leaving plenty of room in between, and bake on the center shelf of the oven until crisp and light brown, 8-10 minutes.