Chinsuko (Okinawan Cookies) with Cake or Bread Flour – a delicious recipe with flour, sugar, Olive oil, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
5
Add 20 g of olive oil if using cake flour or 25 g if using bread flour.
6
Combine all of the ingredients together, divide the dough into 6-7 equal portions, roll them into balls, then shape them as desired.
7
Line a baking tray with parchment paper, arrange the dough and bake in the toaster oven for about 15 minutes at 170C.
8
Let the cookies cool off before handling.
9
They will be piping hot right out of the toaster oven, so try not to snack on them!
10
!
120
kcal
Calories
6
g
Fat
14
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 50 grams Cake flour or bread flour, 20 grams Beet sugar, 25 grams Olive oil, 1 dash Salt.
Yes, Chinsuko (Okinawan Cookies) with Cake or Bread Flour falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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