A picture of 'Kinako' Biscuits.

'Kinako' Biscuits

Hiroko Liston @hirokoliston

Melbourne, Australia

I attempted to make ‘Kinako‘ (finely ground roasted soy beans) at home by toasting dry raw soy beans and grinding them, but my electric grinder didn’t make very fine powder. Then I tried to make biscuits using the ground soy beans. The result was fantastic! The texture is similar to shortbread which is slightly dry but really nice with a cup of tea.

I attempted to make ‘Kinako‘ (finely ground roasted soy beans) at home by toasting dry raw soy beans and grinding them, but my electric grinder didn’t make very fine powder. Then I tried to make biscuits using the ground soy beans. The result was fantastic! The texture is similar to shortbread which is slightly dry but really nice with a cup of tea.

'Kinako' Biscuits

Hiroko Liston @hirokoliston

Melbourne, Australia

I attempted to make ‘Kinako‘ (finely ground roasted soy beans) at home by toasting dry raw soy beans and grinding them, but my electric grinder didn’t make very fine powder. Then I tried to make biscuits using the ground soy beans. The result was fantastic! The texture is similar to shortbread which is slightly dry but really nice with a cup of tea.

I attempted to make ‘Kinako‘ (finely ground roasted soy beans) at home by toasting dry raw soy beans and grinding them, but my electric grinder didn’t make very fine powder. Then I tried to make biscuits using the ground soy beans. The result was fantastic! The texture is similar to shortbread which is slightly dry but really nice with a cup of tea.

Saved

Ingredients

30 Biscuits

125 gButter *softened
1/4 cupSugar
pinchSalt
1 cupPlain Flour
1/2 cupKinako *finely ground Roasted Soy Beans

Saved

Steps

1

Preheat oven to 160°C. Line a baking tray with baking paper.
2

Mix all ingredients and knead gently until smooth. *Note: Today I used home-made Kinako, that was not super fine.
3

Roll dough into 2 to 2.5cm balls and place them on the baking tray lined with baking paper allowing some room for spreading. (They won’t spread much.)
4

Bake for 20 minutes or until lightly coloured. Allow to cool on tray.

Saved

Cooksnaps

Saved

Hiroko Liston @hirokoliston

on March 08, 2017 02:20

Melbourne, Australia

I started writing my recipes to pass them on to my children. Now I am sharing them with everyone on my website www.hirokoliston.com and Cookpad.

Comments

Similar Recipes

More Recipes

Dal makhni

Shilpa Shah
Pumpkin Bread

Malaya Gladden
Barley & Mushroom Pilaf

Maggie Conlon
Nsima [or Nshima, Sadza, Ugali]

Bianca Mwale
Summer Mousse Tarts

Marie Parkinson
Creamy corn rice bowl

Falgooni Mangrola
Tortilla papdi chaat

pinal Patel
Foxtail Millet Veg. Sushi Rolls - Fusion style

Bethica Das
Restaurant style Dal Makhani

Uzma Syed
Patishapta Pithe with Motichoor Laddu Stuffing - Bengali Fusion style dessert

Bethica Das
Spicy Cucumber Banchan

x
すき焼き弁当 Sukiyaki Bento Box, Gluten Free possible

bistro naomi - 尚美食堂
Chicken Cordon Bleu Our Way

Christina
Stuffed Alfredo Chicken Shells

thatonemichele
Baked Beans with bell pepper and bacon

skunkmonkey101
Texas style casserole

burchjam21976
Concoction porridge

Faatimah Omotola
Fried rice

burchjam21976
Chipotle bean nachos

burchjam21976
Beer Boiled Potatoes

ChefDoogles
Chicken Broccoli Casserole

jessica.tamez.5
Rice with Curried Butternut Squash

Angela Mertoyono
Herb crusted pork schnitzel with garlic parmesan green beans

Christina Landers Thompson
Pork sauages in tomato onion chilli sauce

Greer Brown
Spaghetti with rich tamato sauce

Cooking with passion