Crispy Kinako and Salt Cookies
I had a craving for a healthy way to consume kinako, so thought of baking them in cookies.
Since I was concerned about calories, I made them without using any butter or eggs.
I incorporated environmentally conscious ideas to save on water by reducing the clean up and keeping my hands from getting dirty.
As a result, all I had to clean was the knife I used to cut the cookie dough.
Be sure to re-use the parchment paper you lined the baking sheet with, too! You can re-use it more than once. For 20 cookies. Recipe by Mihasu
Crispy Kinako and Salt Cookies
I had a craving for a healthy way to consume kinako, so thought of baking them in cookies.
Since I was concerned about calories, I made them without using any butter or eggs.
I incorporated environmentally conscious ideas to save on water by reducing the clean up and keeping my hands from getting dirty.
As a result, all I had to clean was the knife I used to cut the cookie dough.
Be sure to re-use the parchment paper you lined the baking sheet with, too! You can re-use it more than once. For 20 cookies. Recipe by Mihasu
Open in Cookpad AppSteps
- 1
Combine all of the ingredients except for the vegetable oil in a plastic bag.
- 2
Give the bag a good shake to evenly mix the ingredients, then add the vegetable oil.
- 3
Massage the contents in the bag from the outside until you get an even consistency.
- 4
Shape the dough into a log inside the bag. Chill in the freezer for about 15-20 minutes to make slicing easy.
- 5
Cut open the bag and slice into 1 cm thicknesses. No need to dirty up your cutting board.
- 6
Arrange the cookies on a baking sheet and bake in oven preheated to 170 ℃ for 15 minutes.
- 7
Then they're ready! When they first come out of the oven, they are surprisingly hot and fragile. Be patient enough not to touch them until after they cool down.
- 8
I tried them using strong bread flour. While they turned out a bit light tasting, they were crisp and crumbly. Give it a try.
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