Made by combining kinako, a flour ground from roasted soybeans, with butter and a modest amount of sugar, these thin cookies carry the nutty flavour familiar from traditional Japanese sweets. Rolling the dough thin and baking it briefly keeps the cookies light and crisp.
Beat the softened butter with the sugar until creamy, then mix in the egg. Add the flour, kinako and salt and bring together into a smooth dough.
Wrap the dough in cling film and shape it into a five-centimetre log, then chill in the fridge for one hour.
Slice the log half a centimetre thick and arrange on a baking tray. Bake in an oven preheated to 160°C for fifteen minutes until the edges turn lightly golden.
Remove the cookies from the oven and let them cool completely on a wire rack.
If you slice the dough before it has chilled, the cookies will spread apart during baking; the log will also stick to the knife while still warm. Allergens: contains wheat (gluten), dairy 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.
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