Kinako and Raisin Cookies

Name: Kinako and Raisin Cookies
Yield: 6 servings
Cuisine: American
Ingredients: 90 grams [A] Cake flour; 30 grams [A] Kinako; 4 grams [A] Baking powder; 45 grams [B] Soy milk; 3 tbsp [B] Maple syrup; 1 tsp [B] Vegetable oil; 25 grams Raisins; 1 approx. 2 tablespoons Soy milk for glaze

cookpad.japan @cookpad_jp

Enjoy the organic sweetness of raisins and maple syrup.

They're soft when fresh from the oven; they gradually become crusty as they cool down.
I use a small electric oven which has low heat setting. Please adjust the temperature and baking time to suit your oven, since it might overbake. Recipe by Miyakojika

Enjoy the organic sweetness of raisins and maple syrup.

cookpad.japan @cookpad_jp

Enjoy the organic sweetness of raisins and maple syrup.

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Ingredients

6 servings

90 grams[A] Cake flour
30 grams[A] Kinako
4 grams[A] Baking powder
45 grams[B] Soy milk
3 tbsp[B] Maple syrup
1 tsp[B] Vegetable oil
25 gramsRaisins
1approx. 2 tablespoons Soy milk for glaze

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Steps

1

Put all of the [A] ingredients into the food processor (no need to sift). Blend for a few seconds until everything is mixed evenly.
2

Combine and mix the [B] ingredients. Add the mixed [B] ingredients and the raisins into the food processor and blend until the dough comes together. Remove and knead until the dough is smooth and even.
3

Roll out the dough to a 5-6 mm thickness. Cut with a cookie cutter, then arrange onto baking tray. Brush on a substantial amount of soy milk for the glaze.
4

Bake for 20 minutes in an oven preheated to 180℃. When they're thoroughly cooled down, store in a Tupperware container.