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1
Let the butter soften at room temperature.
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2
Combine and sift the (A) ingredients.
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3
Add the white sugar to the butter and whisk until the mixture is fluffy.
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4
Add the egg yolks and mix.
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5
Add the (A) ingredients and mix in a cutting motion with a spatula.
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6
When the mixture is no longer floury, divide into two portions.
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7
Add the sakura an, sakura blossom powder and food coloring to half of the divided dough.
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8
Mix the ingredients by pressing into the dough with a spatula.
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9
When the dough comes together, form the sakura dough into a 3 cm diameter cylinder.
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10
Form the plain dough into a flat square tube.
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11
Wrap both of the doughs in plastic wrap and leave to rest in the refrigerator for about 2 hours.
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12
Roll out the plain dough into a rectangle and brush the egg white on top.
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13
Place the sakura dough on top and form a roll with the plain dough on the outside.
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14
Seal the ends of the roll by pressing down on the outside.
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15
Wrap the roll in plastic wrap and leave it to rest in the refrigerator for half a day.
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16
Soak the salt preserved sakura blossom in water for about 20 minutes to de-salt.
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17
Then pat dry with a paper towel.
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18
Cut the large flowers in half.
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19
Slice the dough into 7-8 mm and lay the de-salted sakura blossom on top.
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20
Line them up on a baking sheet and bake for 12-15 minutes in a 180C oven.
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21
Let cool.
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22
The salt preserved sakura blossom topping boosts the fragrance and saltiness of the sakura and makes the cookies even more delicious!
