Brown Sugar Kiffern

Name: Brown Sugar Kiffern
Yield: 16 servings
Cuisine: American
Ingredients: 30 grams Cake flour; 30 grams Corn starch; 30 grams Almond flour; 50 grams Butter; 30 grams Brown sugar (powdered); 1 Brown sugar or kinako (for coating)

cookpad.japan @cookpad_jp

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

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.

cookpad.japan @cookpad_jp

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.

Saved

Ingredients

16 servings

30 gramsCake flour
30 gramsCorn starch
30 gramsAlmond flour
50 gramsButter
30 gramsBrown sugar (powdered)
1Brown sugar or kinako (for coating)

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Steps

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.)