Crispy Sakura Cookies for Spring

Name: Crispy Sakura Cookies for Spring
Yield: 30 servings
Cuisine: American
Ingredients: 80 grams ☆Cake flour; 30 grams ☆Katakuriko; 40 grams ☆Sugar; 1 dash ☆Powdered food colouring (red); 40 ml Milk; 30 ml Vegetable oil

cookpad.japan @cookpad_jp

I was supposed to have a booth at a Sakura Festival. Since cookies were highlighted at the booths, I came up with this recipe through trial and error. In the end, we did not have cookies at the booth, but I wanted to make it into a recipe anyway.

These cookies would be even more spring-like with some chopped up salted cherry leaves. Cut the dough with sakura, or petal-shaped cookie cutters!
Since it is very simple, it may be a good idea to add some fragrance to the dough.
Add very small amount of food coloring at a time! The dough becomes quite dark when the food coloring dissolves in liquid! Recipe by Ma--yu

cookpad.japan @cookpad_jp

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Ingredients

30 servings

80 grams☆Cake flour
30 grams☆Katakuriko
40 grams☆Sugar
1 dash☆Powdered food colouring (red)
40 mlMilk
30 mlVegetable oil

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Steps

1

1) In a bowl, mix all the ☆ ingredients with chopsticks.
2

2) Mix the milk and vegetable oil into the dry ingredients from Step 1. Bring the mixture together by hand.
3

3) Preheat the oven to 170℃. Roll the dough from Step 2 out to a 3-5 mm thickness. Cut with cookie cutters.
4

Bake at 170℃ for 15-20 minutes.