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1
Combine the vegetable oil, milk, and sugar together in a bowl and mix with a whisk well.
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2
Add in the flour and fold in with a rubber spatula.
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3
Once it's no longer moist, pour the dough into a plastic bag.
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4
(Depending on the temperature and humidity, it may turn crumbly.
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5
Don't worry if it's a bit powdery.)
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6
Fold the dough until it's no longer lumpy and then gently roll it out with a rolling pin.
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7
Be careful not to rip the dough.
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8
(This time I rolled it out to a 24 x 27 cm piece that was 1 mm thick.)
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9
If the dough is too soft to handle, put it in the fridge for 10 minutes to rest.
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10
Coat with the sugar and flour leaving about 2 cm of one side un-coated.
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11
Starting from the side opposite of the uncovered side, roll up the dough.
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12
Then roll out the dough to 5 mm thick.
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13
(Sprinkle some sugar on top if you'd like.)
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14
Cut the dough into 5-6 mm wide slices with a kitchen knife.
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15
Bake in an oven at 160C for 12-15 minutes and it's done!
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16
(I used a gas oven.)
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17
You can also make different versions by using cocoa, kinako flour, coffee or tea leaves.
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18
It's also nice to make this with crystal sugar or raw cane sugar, instead of granulated sugar.
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19
You can make this quickly whenever you feel like eating sweets.
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20
If you are making this as a gift, it tastes better if you use butter instead of vegetable oil.
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21
[Sesame & Coconut version] White sesame seeds + coconut + granulated sugar.
