ようかん（芋ようかん）｜ 管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし
Registered dietitian: Ayako Sekiguchi's wellness kitchen Time required : 40minutes
Lemon icing oatmeal cookie | Tane's living recipe transcription
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Ingredients
- oatmeal : 100g
- (A) Coconut oil : 26g (2 tbsp)
- (A) Honey : 50g (about 2 tablespoons)
- (A) Vanilla extract : 2g (1/2 teaspoon)
- (A) Salt : A pinch
- Lemon juice : 10g
- (A) Powdered sugar : 50g
- (A) Lemon juice : 9g
- pistachio : as you like
Time required
50minutes
Procedure
-
1)
Get ready
00:24
Grind the oatmeal with a blender.
Lemon squeezes the juice. -
2)
Make the dough
00:47
Put 1 oatmeal in a bowl and mix gently.
Add (A) and 1 lemon juice and mix until dry. -
3)
Mold
01:24
Roll out the dough with a rolling pin to a thickness of 2-3 mm and wrap it in plastic wrap.
Refrigerate for about 5 minutes until it hardens properly.
Die-cut and line up on a baking sheet lined with parchment paper. -
4)
bake in an oven
02:30
Bake in an oven preheated to 170 degrees for 20 minutes.
Remove the rough heat and cool. -
5)
Make lemon icing
02:40
Put (A) in a container and mix.
-
6)
Finish
02:50
Spread a thin layer of lemon icing on the surface of the cookie.
Sprinkle finely crushed pistachios to your liking.
Point
・ Icing using lemon juice gives the cookie a refreshing scent. Recommended for summer.
・ Maple syrup can be used as a substitute for honey.
・ By cooling the dough in the refrigerator, the dough will harden and it will be easier to cut out. Be careful as it will become too hard if cooled for 5 minutes or more. If it is too cold, leave it at room temperature.
・ Die out while it is cold and arrange on the top plate.
・ Knead the icing until it becomes glossy and ribbon-shaped.
・ There is no problem even if you do not have pistachios.
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