- Soft flour (for purple potato dough) : 45g
- 紫芋パウダー : 5g
- グラニュー糖（紫芋生地用） : 15g
- 無塩バター（紫芋生地用） : 15g
- 牛乳（紫芋生地用） : 15g
- 薄力粉（ココア生地用） : 45g
- ココアパウダー（製菓用)） : 5g
- グラニュー糖（ココア生地用） : 15g
- 無塩バター（ココア生地用） : 15g
- 牛乳（ココア生地用） : 15g
Sift the cake flour and purple potato powder into a food processor, add granulated sugar and stir for a few seconds. Add more butter and stir briefly until the butter blends into the dough. Finally add milk and stir briefly. Make cocoa dough in the same way.
Stretch the dough and cool
Put 1 in a plastic bag, knead it, put it together, spread it flat with a rolling pin to a size of 25 cm x 10 cm, and cool it in the freezer for 5 minutes. Make cocoa dough in the same way.
Cut the dough and bake
Cut 2 into 6mm width, arrange it on a top plate covered with oven paper, and bake it in an oven warmed to 170 degrees for about 12 to 14 minutes to complete. Cut and bake the cocoa dough in the same way.
・ The ingredients are about 80 10 cm stick cookies.
・ The standard time to cool the dough in the refrigerator is 5 minutes, but it is recommended to cool it until it is hard enough to cut.
・ Various stick cookies can be made by changing the powder, so the range of arrangements can be expanded.
・ If you like, you can dip chocolate sauce or maple syrup and eat it deliciously.
・ A recipe for stick cookies that sounds fun when eaten.
-Since it is simply cut into small pieces and baked, it is easy to use without the need for a die.
・ An idea recipe that can be easily done using a food processor.
・ Since it is easy and easy, it is recommended to make it with children.