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 …
Mix and add the kinako flour.
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.
Let them cool on a wire rack.
Just coat them with syrup.
Leave in the flour for 15 minutes and then carefully remove the shortbread.