Easy Sakura-Shaped Rice Flour Cookies For Sakura Viewing. I wanted to make cookies with a touch of spring, so I added salted sakura flowers into the dough. The gentle fragrance of the sakura and the slightly salty taste makes addictive cookies. The keys for this recipe are the.
This dough stays in shape very well in the oven, there's no need to refrigerate it for too long.
Sakura means cherry blossoms in Japanese and both flowers and leaves are used in Japanese cooking, especially with making sweets.
Generally, the east of Japan or the Kanto region (Tokyo area) uses shiratamako (sweet rice/glutinous rice flour 白玉粉) as the main ingredient for mochi.
You can cook Easy Sakura-Shaped Rice Flour Cookies For Sakura Viewing using 6 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Easy Sakura-Shaped Rice Flour Cookies For Sakura Viewing
- It's 200 grams of Rice flour.
- Prepare 100 grams of Unsalted butter.
- It's 100 grams of Brown sugar.
- Prepare 50 grams of Egg (1 medium size).
- Prepare 5 grams of Sakura flowers pickled in salt.
- It's 1 dash of Vanilla oil.
These sakura cookies are easy to make, and help bring out the flavor of the sakura flower. The cookies look really cute, and also make a perfect gift during cherry blossom season. The salt from the pickled also sakura naturally seasons the rice. Sakura mochi is a Japanese dessert that is pink like the sakura and is made of sweet glutinous rice and filled with a sweet red bean paste.
Easy Sakura-Shaped Rice Flour Cookies For Sakura Viewing instructions
- Bring butter to room temperature. Rub the excess salt off from the sakura flowers and chop it up finely..
- Cream the butter with a whisk, then add the sugar in 4 goes and whisk until it becomes fluffy. Then add beaten egg in 3 parts and mix..
- Add the chopped sakura flowers and the vanilla oil and mix. Then add the rice flour in 4 portions and fold in after each addition using a rubber spatula..
- Dust a flat surface with flour and turn the dough out onto it. Dust the surface of the dough as well and roll out with a rolling pin until the dough is about 3 mm thick..
- Wrap the dough with a plastic wrap and let it rest in the refrigerator for at least 30 minutes. Use your favorite cookie cutter to cut out the shapes. Put the dough back into the refrigerator if the dough becomes too soft..
- When you push the dough out of the cookie cutter, make sure to clean away any left over dough. If you dust the inside of the cutter with flour as well the cookies will come out cleanly every time..
- Line on a baking sheet lined with parchment paper with some space in between, and bake in an oven preheated to 170℃ for 15 to 20 minutes..
- Once the cookies are cool enough to touch, transfer the cookies to a cooling rack to cool completely. Store in an airtight container..
- I used fine rice flour for this recipe which can be found in the baking corners of most supermarkets. You can't substitute joshinko as it is too coarse..
- I have uploaded a related recipe, the Leaf-Shaped Cookies, at. https://cookpad.com/us/recipes/149866-simple-cookies-with-rice-flour-and-green-teea.
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