Crispy Kinako Adzuki Cookies – a delicious recipe with butter, sugar, flour, Kinako, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring the butter to room temperature or microwave for 30 seconds to soften.
2
Add the granulated sugar and mix well.
3
When the butter and sugar are fluffy and creamy, add the tsubu-an and mix well.
4
Sprinkle in the cake flour, kinako, and salt and fold in with a rubber spatula until the dough forms into a ball.
5
Wrap in plastic wrap and shape into a cylinder.
6
Put it in the refrigerator to rest for about 30 minutes.
7
Remove the plastic wrap and slice the dough to 5 mm thick.
8
Bake for about 20 minutes in an oven preheated to 180 degrees C.
9
This is the tsubu-an I used this time.
10
These cookies would also be delicious made with homemade tsubu-an.
11
Try the plain adzuki version of these cookies
12
Try the matcha version
209
kcal
Calories
12
g
Fat
23
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 6 ingredients. The key ingredients include: 60 grams Unsalted butter or margarine, 30 grams Granulated sugar, 40 grams Tsubu-an, 80 grams Cake flour, and more.
Yes, Crispy Kinako Adzuki Cookies 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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