Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, oil-free macrobiotic kinako cookies. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Oil-free Macrobiotic Kinako Cookies is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Oil-free Macrobiotic Kinako Cookies is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can have oil-free macrobiotic kinako cookies using 8 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Oil-free Macrobiotic Kinako Cookies:
- Take 20 grams Cake flour
- Prepare 70 grams Whole wheat flour (or cake flour)
- Prepare 40 grams Beet sugar
- Take 1 pinch Salt
- Make ready 20 grams Kinako
- Make ready 20 grams Sesame seeds
- Prepare 20 ml Water
- Make ready 40 ml Soy milk
Steps to make Oil-free Macrobiotic Kinako Cookies:
- Mix water and soy milk.
- Add all dry ingredients to the bowl. Whisk well until airy and light.
- Now add the powdered mixture into the water and soy in small batches. Mix lightly with a fork.
- When the dough is crumply and hard, take it out. With a rolling pin, spread out the the dough out until it's about 4 mm thick.
- Fold the dough into thirds and roll it out again. Repeat this twice.
- Slice off the edges and cut the dough into a square. Roll up the edges into balls roughly the size of a soya bean.
- Bake in a 160℃ preheated oven for 30-35 minutes to finish! These cookies are really flavorful and crunchy.
- I baked the smaller round cookies for 25 minutes at 170℃ and they turned out nice and moist.
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