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Home Sweet Kinako Flour Shortbread

Kinako Flour Shortbread

Difficulté : Easy
Catégorie : Sweet
Cout : Low cost

With my dear friend Magali who lives in Japan, we walked through the alleys of the Ameya Yokocho market near the Ueno park in Tokyo. We found an artisanal pastry shop which proposes home-made “daïfuku mochi”. But in a small box, there were small shortbread with Kinako flour, this very tasty roasted soy flour. Crunchy little cakes, with irregular shapes that added to their gustatory singularity, a particularly strange visual. We don’t know if we can eat them because they look like small pieces of wood polished by the waters. I obviously tried to make a recipe at home and here is the result. Of course I see you coming: to find kinako flour, you have to go to a Japanese grocery store or on the internet! These shortbreads are not too sweet. We are transported for a one-way trip in the alleys of Ueno Park by a beautiful spring day!

Recipe of the shortbread with kinako-sesame:
-100g of blond or brown vergeoise
-300g of flour
-20g of kinako
-20g of toasted sesame seeds
-180g of soft butter at room temperature
-10g of toasted sesame oil

-sugar cane syrup

Place the sugar and flour in a bowl. 

Mix and add the kinako flour.

Put the sesame seeds in a small blender or mortar to reduce them to a fine powder. 

Add to the bowl, then put in the butter and sesame oil. 

Mix by hand to obtain a homogeneous paste. 

Place the ball of dough on a piece of parchment paper and roll out to a thickness of 5mm. 

Put the rolled out dough in the fridge for 45 minutes, until it sets a little. Then cut it into 15mm wide strips. 

Separate the strips and bake in your preheated oven at 160°C for 20 minutes. 

The strips of dough should be golden brown. 

Let them cool on a wire rack. 

You can store the cooked dough strips in an airtight box at this stage. Once soaked in syrup and rolled in kinako flour, the shortbread will remain crisp for 2 days. Make the rest as you need it (for a tea ceremony for example!). 
Put the sugar cane syrup in a bowl and break up pieces of shortbread by hand and soak them for a second. 

Just coat them with syrup. 

Let them drain on a rack and put them in a box filled with kinako. Add more and more kinako to the shortbread before adding more shortbread. 

Leave in the flour for 15 minutes and then carefully remove the shortbread. 

Remove the excess kinako with your fingers and put them in an airtight box!

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