Soy Flour and Sesame Cookies

Name: Soy Flour and Sesame Cookies
Cuisine: American
Ingredients: 1/4 cup unsalted butter (about 55 grams); 1/4 cup vegetable oil (about 55 grams); 1/4 cup granulated sugar (about 60 grams); 1 egg; 1/2 cup unsweetened soy flour (about 60 grams); 1 1/4 cups cake flour (about 150 grams); 1/3 cup cornstarch (about 50 grams); 4 tablespoons black sesame seeds

Abby @handmade_cooking

These healthy cookies are full of the aroma of soy and sesame, making them perfect to enjoy with tea.

Abby @handmade_cooking

These healthy cookies are full of the aroma of soy and sesame, making them perfect to enjoy with tea.

Saved

Ingredients

1/4 cupunsalted butter (about 55 grams)
1/4 cupvegetable oil (about 55 grams)
1/4 cupgranulated sugar (about 60 grams)
1egg
1/2 cupunsweetened soy flour (about 60 grams)
1 1/4 cupscake flour (about 150 grams)
1/3 cupcornstarch (about 50 grams)
4 tablespoonsblack sesame seeds

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Steps

1

Let the unsalted butter soften at room temperature, then mix it with the vegetable oil and sugar until well combined. Add the egg and mix until smooth.
2

Add all the flours and black sesame seeds.
3

Use a spatula to press and mix into a dough.
4

Place the dough in a plastic bag, shape it into a cylinder or log, wrap it well, and refrigerate or freeze for at least half an hour to set.
5

Take out the solidified dough and cut it into slices about 1/4 to 1/3 inch thick.
6

Arrange them with some space in between on a baking sheet lined with non-stick baking paper, and bake in a preheated oven at 340°F (170°C) for 18-20 minutes. After baking, let them sit in the oven with the residual heat for another 5-10 minutes. Then remove the baking sheet and let the cookies cool directly on it before storing them in an airtight container.
7

You can use all unsalted butter or all vegetable oil; I used half of each.
* There are two colors of commercially available soy flour—beige and light brown. I used the light brown one.
* Cornstarch can be replaced with potato starch or cake flour.
* The egg can be replaced with soy milk (unsweetened or sweetened), which will make the cookies more tender, while using an egg will make them a bit crispier.