Chinsuko (Okinawan Cookies) with Cake or Bread Flour
I've made these many times using cake flour, but since I had leftover bread flour, I used bread flour instead. To my surprise, the bread flour version turned out to be tastier than the cake flour version.
The cookies will be pipping hot right out of the oven, so be cautious when snacking on them!!
When using bread flour, increase the amount of olive oil.
If the cookies start to burn, turn off the heat and cook with the residual heat.
I used beet sugar and olive oil, but you can use plain sugar and vegetable oil. Recipe by Nyagao
Chinsuko (Okinawan Cookies) with Cake or Bread Flour
I've made these many times using cake flour, but since I had leftover bread flour, I used bread flour instead. To my surprise, the bread flour version turned out to be tastier than the cake flour version.
The cookies will be pipping hot right out of the oven, so be cautious when snacking on them!!
When using bread flour, increase the amount of olive oil.
If the cookies start to burn, turn off the heat and cook with the residual heat.
I used beet sugar and olive oil, but you can use plain sugar and vegetable oil. Recipe by Nyagao
Cooking Instructions
- 1
Place a plastic bag inside a small bowl (to stabilize the bag) on top of a scale.
- 2
Measure out 50 g of cake flour or bread flour and 20 g of sugar by putting the ingredients in the plastic bag.
- 3
Lightly mix the dry ingredients in the plastic bag.
- 4
Set the plastic bag back into the bowl and measure in the olive oil. Add 20 g of olive oil if using cake flour or 25 g if using bread flour.
- 5
Combine all of the ingredients together, divide the dough into 6-7 equal portions, roll them into balls, then shape them as desired.
- 6
Line a baking tray with parchment paper, arrange the dough and bake in the toaster oven for about 15 minutes at 170°C.
- 7
Let the cookies cool off before handling. They will be piping hot right out of the toaster oven, so try not to snack on them!!
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