Oil-free Macrobiotic Kinako Cookies

Name: Oil-free Macrobiotic Kinako Cookies
Cuisine: American
Ingredients: 20 grams Cake flour; 70 grams Whole wheat flour (or cake flour); 40 grams Beet sugar; 1 pinch Salt; 20 grams Kinako; 20 grams Sesame seeds; 20 ml Water; 40 ml Soy milk

cookpad.japan @cookpad_jp

I saw some round cookies were so cute that I just had to shape these the same way. The problem is that it's slightly time-consuming and a little tiring too. I felt like skipping a couple steps, so that's how I ended up with round ones and square ones.

Please reduce the amount of beet sugar if you like it less sweet.
You can enjoy both moist and crusty cookies with this one recipe, so try baking it in two different ways! Recipe by oyatsukko

cookpad.japan @cookpad_jp

Please reduce the amount of beet sugar if you like it less sweet.
You can enjoy both moist and crusty cookies with this one recipe, so try baking it in two different ways! Recipe by oyatsukko

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Ingredients

20 gramsCake flour
70 gramsWhole wheat flour (or cake flour)
40 gramsBeet sugar
1 pinchSalt
20 gramsKinako
20 gramsSesame seeds
20 mlWater
40 mlSoy milk

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Steps

1

Mix water and soy milk.
2

Add all dry ingredients to the bowl. Whisk well until airy and light.
3

Now add the powdered mixture into the water and soy in small batches. Mix lightly with a fork.
4

When the dough is crumply and hard, take it out. With a rolling pin, spread out the the dough out until it's about 4 mm thick.
5

Fold the dough into thirds and roll it out again. Repeat this twice.
6

Slice off the edges and cut the dough into a square. Roll up the edges into balls roughly the size of a soya bean.
7

Bake in a 160℃ preheated oven for 30-35 minutes to finish! These cookies are really flavorful and crunchy.
8

I baked the smaller round cookies for 25 minutes at 170℃ and they turned out nice and moist.