These delicate cookies are made by combining kinako flour, ground from roasted soybeans, with butter and a small amount of sugar. Kinako has a nutty flavor and is often used in traditional Japanese sweets. Rolling the dough thin and baking it briefly keeps the cookies light and crisp.
Beat the softened butter and sugar until smooth and airy. Add the egg and mix. Add the flour, kinako, and salt, and mix until a smooth dough forms.
Wrap the dough in plastic wrap and shape it into a cylinder 5 cm in diameter. Chill in the refrigerator for 1 hour.
Slice the cylinder into 0.5 cm-thick rounds and arrange them on a baking sheet. Bake in a preheated 160°C / 320°F oven for 15 minutes, until the edges begin to color lightly.
Remove the cookies from the oven and let them cool completely on a wire rack.
If you slice the dough without chilling it, the cookies may crumble as they bake; the cylinder will stick to the knife if it has not cooled. Allergens: contains wheat (gluten), milk, and soy.
Silindiri bir saat yerine yarım saat dinlendirip kestim, dilimler bıçağa yapışıp beş santimetrelik çapını kaybetti. Tarifte yazan bekleme süresine uymayınca sonucun bu kadar değişeceğini hiç tahmin etmemiştim, ikinci denemede tam bir saat bekleyince düzgün dilimler çıktı.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
