Brown Sugar Kiffern
These are kiffern with a light and crumbly texture that I want to eat from time to time. I used brown sugar to make these instead of powdered sugar on a whim. It turned out to my liking.
This dough is easy to handle, so I think even kids can easily shape these. You don't have to use this shape; you can have fun making a variety of shapes as long as it is about the same thickness. For 16 pieces. Recipe by caramel-cookie
Brown Sugar Kiffern
These are kiffern with a light and crumbly texture that I want to eat from time to time. I used brown sugar to make these instead of powdered sugar on a whim. It turned out to my liking.
This dough is easy to handle, so I think even kids can easily shape these. You don't have to use this shape; you can have fun making a variety of shapes as long as it is about the same thickness. For 16 pieces. Recipe by caramel-cookie
Cooking Instructions
- 1
Return the butter to room temperature. Sift the cake flour and cornstarch together.
- 2
Cream the butter, sift in the brown sugar and almond powder in that order, and mix after each addition.
- 3
Add in the cake flour and cornstarch, and mix with a spatula.
- 4
Wrap the dough flat in a plastic wrap, and let sit in the fridge for at least 30 minutes.
- 5
Preheat the oven to 160°C. Divide the dough into 16 equal portions, roll each up into about a 6 cm cylinder and bend into a U shape. Line them up on a cookie sheet covered with parchment paper.
- 6
Bake in the oven at 160°C for about 15~18 minutes.
- 7
After baking, let cool on a cake rack.
- 8
After they have cooled, coat in brown sugar or kinako, to your preference. (I coated the one in front in brown sugar, and the back in kinako.)
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