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Coffee Cookie | Transcription of cook kafemaru's recipe

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cook kafemaru

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Ingredients

rice oil : 40g
soy milk : 15g
きび砂糖 : 10g
(A) soft flour : 100g
(A) baking powder : 2g
(B) millet sugar : 10g
(B) Instant coffee (espresso) : 5g
グラニュー糖 : 10g

Time required

30minutes

Procedure

1) make the dough 00:11
Put soy milk in a bowl, add rice oil little by little and mix well to emulsify.
Add cane sugar and mix well.
Sift in (A) and mix with a spatula until it forms a lump.
2) mold 01:21
Place a piece of plastic wrap on the table, put the dough on it, and cover it with plastic wrap.
Roll out the plastic wrap to a thickness of 24cm x 18mm and a thickness of 3mm with a rolling pin.
Mix (B) well, spread it on the dough and press it down a little.
Roll up from the edge together with the wrap.
After rolling, sprinkle the granulated sugar while turning the dough on the plastic wrap.
3) bake 04:19
Cut into 1cm thick slices with a knife and arrange on a baking sheet.
Bake in an oven heated to 170 degrees for 16 minutes and cool to complete.

Point

・It is the amount for 24 sheets.
・Oil dough cookies are easier to make than butter cookies.
・It is also possible to bake half the amount for one person.
・Emulsifying soy milk and oil makes them delicious.
・Be careful not to mix the ingredients in the wrong order.
・You can use milk instead of soy milk.
・You can use salad oil for rice oil.
・If the roll is loose, it will easily collapse when cut, so roll it tightly.
・To preserve the texture, put it in an airtight container with a desiccant.