黃豆粉芝麻酥餅 
Soy Flour and Sesame Cookies
These healthy cookies are full of the aroma of soy and sesame, making them perfect to enjoy with tea.
Soy Flour and Sesame Cookies
These healthy cookies are full of the aroma of soy and sesame, making them perfect to enjoy with tea.
Cooking Instructions
- 1
Let the unsalted butter soften at room temperature, then mix it with the vegetable oil and sugar until well combined. Add the egg and mix until smooth.
- 2
Add all the flours and black sesame seeds.
- 3
Use a spatula to press and mix into a dough.
- 4
Place the dough in a plastic bag, shape it into a cylinder or log, wrap it well, and refrigerate or freeze for at least half an hour to set.
- 5
Take out the solidified dough and cut it into slices about 1/4 to 1/3 inch thick.
- 6
Arrange them with some space in between on a baking sheet lined with non-stick baking paper, and bake in a preheated oven at 340°F (170°C) for 18-20 minutes. After baking, let them sit in the oven with the residual heat for another 5-10 minutes. Then remove the baking sheet and let the cookies cool directly on it before storing them in an airtight container.
- 7
You can use all unsalted butter or all vegetable oil; I used half of each.
* There are two colors of commercially available soy flour—beige and light brown. I used the light brown one.
* Cornstarch can be replaced with potato starch or cake flour.
* The egg can be replaced with soy milk (unsweetened or sweetened), which will make the cookies more tender, while using an egg will make them a bit crispier.
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