Simple & Crunchy Baby Snack Cookies – a delicious recipe with flour, Katakuriko, Margarine, Sesame seeds, Sugar, Milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
With a whisk, mix the margarine or butter until soft.
2
Add the sugar and incorporate.
3
Next, mix in the sesame seeds and katakuriko, then gently mix in the milk (or water).
4
Using a spoon, mix in the flour with cutting motions.
5
It should be slightly dry and crumbly when finished.
6
Prepare two plastic bags.
7
Divide the batter in half and put half one in each bag.
8
Roll the dough out with a rolling pin until approximately 1-2 mm thick.
9
With the dough still in the bags, cut into thirds and place in the freezer for about 20 minutes.
10
Preheat your oven to 200C.
11
Remove the dough and cut them into 5 mm wide pieces.
12
Bake for about 10 minutes and they are done.
139
kcal
Calories
2
g
Fat
27
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 Cake flour, 50 grams Katakuriko, 40 grams Margarine (butter or vegetable oil), 10 grams Sesame seeds, and more.
Yes, Simple & Crunchy Baby Snack 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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