Have you ever tried kinako? It's toasted soybean flour, and it's a popular ingredient for Japanese sweets. What's more, you can make gluten-free cookies with it. Follow this recipe and you'll have mildly sweet cookies with an addictive crunch.
- 1.76 oz rice flour
- 0.71 oz kinako (soy flour)
- 0.35 oz potato starch
- 1.06 oz sugar
- 2.2 tbsp white sesame oil
- 1.96 tsp milk
Preheat the oven to 338 °F (170°C).
Combine ingredients A in a bowl and whisk.
In a separate bowl, combine ingredients B and whisk.
Add bowl B to bowl A and mix to make the dough.
Place the dough on a sheet of parchment paper and stretch it out to 2 inch/5 mm with a rolling pin. Use a cookie cutter to cut the dough into your preferred shapes. Bake in the oven for 13-15 minutes.
These crunchy cookies have just a hint of sweetness. Children are sure to love them!
- Vegetable oil, rice oil, and rapeseed oil can substitute for white sesame oil.
- You can use soy milk in place of milk.
- If the dough doesn't hold together, increase the amount of milk.