Crispy Kinako and Salt Cookies

1. 1

   Combine all of the ingredients except for the vegetable oil in a plastic bag.

2. 2

   Give the bag a good shake to evenly mix the ingredients, then add the vegetable oil.

3. 3

   Massage the contents in the bag from the outside until you get an even consistency.

4. 4

   Shape the dough into a log inside the bag.

5. 5

   Chill in the freezer for about 15-20 minutes to make slicing easy.

6. 6

   Cut open the bag and slice into 1 cm thicknesses.

7. 7

   No need to dirty up your cutting board.

8. 8

   Arrange the cookies on a baking sheet and bake in oven preheated to 170 C for 15 minutes.

9. 9

   Then they're ready!

10. 10

    When they first come out of the oven, they are surprisingly hot and fragile.

11. 11

    Be patient enough not to touch them until after they cool down.

12. 12

    I tried them using strong bread flour.

13. 13

    While they turned out a bit light tasting, they were crisp and crumbly.

14. 14

    Give it a try.

* Per serving · 4 servings · Values may vary.