Crispy Kinako and Salt Cookies – a delicious recipe with Flour, Kinako, Sugar, Vegetable oil, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine all of the ingredients except for the vegetable oil in a plastic bag.
2
Give the bag a good shake to evenly mix the ingredients, then add the vegetable oil.
3
Massage the contents in the bag from the outside until you get an even consistency.
4
Shape the dough into a log inside the bag.
5
Chill in the freezer for about 15-20 minutes to make slicing easy.
6
Cut open the bag and slice into 1 cm thicknesses.
7
No need to dirty up your cutting board.
8
Arrange the cookies on a baking sheet and bake in oven preheated to 170 C for 15 minutes.
9
Then they're ready!
10
When they first come out of the oven, they are surprisingly hot and fragile.
11
Be patient enough not to touch them until after they cool down.
12
I tried them using strong bread flour.
13
While they turned out a bit light tasting, they were crisp and crumbly.
14
Give it a try.
240
kcal
Calories
13
g
Fat
29
g
Carbs
3
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: 100 grams Flour (or strong bread flour), 30 grams Kinako, 40 grams Sugar, 50 grams Vegetable oil, and more.
Yes, Crispy Kinako and Salt 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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