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1
Bring butter to room temperature.
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2
Rub the excess salt off from the sakura flowers and chop it up finely.
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3
Cream the butter with a whisk, then add the sugar in 4 goes and whisk until it becomes fluffy.
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4
Then add beaten egg in 3 parts and mix.
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5
Add the chopped sakura flowers and the vanilla oil and mix.
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6
Then add the rice flour in 4 portions and fold in after each addition using a rubber spatula.
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7
Dust a flat surface with flour and turn the dough out onto it.
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8
Dust the surface of the dough as well and roll out with a rolling pin until the dough is about 3 mm thick.
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9
Wrap the dough with a plastic wrap and let it rest in the refrigerator for at least 30 minutes.
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10
Use your favorite cookie cutter to cut out the shapes.
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11
Put the dough back into the refrigerator if the dough becomes too soft.
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12
When you push the dough out of the cookie cutter, make sure to clean away any left over dough.
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13
If you dust the inside of the cutter with flour as well the cookies will come out cleanly every time.
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14
Line on a baking sheet lined with parchment paper with some space in between, and bake in an oven preheated to 170C for 15 to 20 minutes.
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15
Once the cookies are cool enough to touch, transfer the cookies to a cooling rack to cool completely.
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16
Store in an airtight container.
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17
I used fine rice flour for this recipe which can be found in the baking corners of most supermarkets.
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18
You can't substitute joshinko as it is too coarse.
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19
I have uploaded a related recipe, the Leaf-Shaped Cookies, at.
