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1
Bring the butter to room tempearture or microwave at 600 W for 30-40 seconds to soften.
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2
If you decide to use the microwave, please be careful not to melt it.
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3
Knead the butter until creamy.
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4
Add the raw cane sugar in 2-3 batches and stir well.
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5
Once the sugar has been incorporated, add the egg yolk.
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6
Mix some more.
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7
Mix it until it looks like this picture.
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8
Sift the flour into the bowl.
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9
Use a rubber spatula to combine by cutting into the dough.
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10
The mixture turns crumbly like this picture.
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11
Take 210 g of dough out and mix with cocoa powder using a cutting motion.
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12
Divide the cocoa dough into 3 portions: 1 big ball for the face and other 2 small balls for ears.
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13
And also divide the plain dough into 2 portions: 1 big ball for the edge of the cookies and 1 small ball for the nose.
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14
Roll the big cocoa ball for the face into a thick rolling pin-like shape.
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15
Roll the 2 small balls for ears into thin sticks.
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16
Shape the thick piece into an oval shape as kumahiko has a little bit of an oval-shaped face.
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17
Make grooves with a chopstick for ears.
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18
It should look like this picture.
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19
Now place the thin sticks into the grooves.
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20
The end looks like this.
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21
Wrap with parchment paper or plastic wrap and place in the freezer.
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22
Meanwhile, roll the plain small ball (for nose) into a thin stick.
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23
Wrap with parchment paper or plastic wrap and keep in the freezer.
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24
Roll out the plain big ball wide enough to wrap around the face.
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25
When you stretch the dough, try using parchment paper.
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26
Fold the paper into a rectangle with the dough inside and roll it out.
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27
It makes beautiful rectangle shape.
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28
NOTE: This picture shows cocoa dough, but you'll be rolling out the plain dough.
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29
Freeze for 5 minutes to make it easy to remove the parchment paper.
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30
Note: Apologies again for using cocoa dough for this picture.
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31
Roll it like this.
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32
Gently press the dough between the ears and around the cookie.
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33
Let it rest again in the freezer.
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34
After 20 minutes, take it out of the freezer and store in the fridge for 30 minutes.
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35
Slice into 4-5 mm thick cookies with knife.
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36
Take the thin stick for the nose out of the freezer and slice it very thinly.
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37
It should be easy to make thin slices since the dough is cold.
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38
Place the face cookies on a baking tray lined with parchment paper and begin preheating your oven to 180C.
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39
Meanwhile, place the sliced nose cookies on the face.
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40
Use black sesame seeds for the nose and eyes.
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41
Dip the tip of a chopstick in a water and put the sesame seed on it.
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42
It will make them easier to work with.
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43
Please refer to Step 26 offor the sesame seed's decoration.
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44
Bake in the oven preheated to 180 C for 17 minutes.
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45
Open the oven door after 7-8 minutes and cover with aluminium foil to avoid darkening the colors.
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46
Done!
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47
Please adjust the temperature and time depending on your oven.
