Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, simple and oil-free yatsuhashi style cookies with rice flour. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Great recipe for Simple and Oil-free Yatsuhashi Style Cookies with Rice Flour. I love Yatsuhashi so I wanted to make Yatsuhashi-style cookies. TL Note: Yatsuhashi is a famous confection from Kyoto. When baked, it has a texture similar to senbei (rice crackers).
Simple and Oil-free Yatsuhashi Style Cookies with Rice Flour is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Simple and Oil-free Yatsuhashi Style Cookies with Rice Flour is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have simple and oil-free yatsuhashi style cookies with rice flour using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Simple and Oil-free Yatsuhashi Style Cookies with Rice Flour:
- Make ready 4 tbsp Rice flour (or Joshinko)
- Prepare 3 tbsp Kinako
- Make ready 1 tsp Cinnamon
- Make ready 1/2 tsp Baking powder
- Make ready 3 tbsp Milk (or water)
- Prepare 2 tbsp Sugar
Mix at slow speed (so the dry ingredients don't poof!), and then bring up to medium speed and mix until everything just comes together. Add the chocolate chips and mix to just incorporate. Combine the oat flour, baking powder, maple syrup, salt (if using) and vanilla in a mixing bowl. Melt the coconut butter until it is liquid.
Steps to make Simple and Oil-free Yatsuhashi Style Cookies with Rice Flour:
- Add the sugar, milk and baking powder in a bowl and mix with a rubber spatula. Next add in the rice flour, kinako, and cinnamon and mix.
- Place the dough onto the top of a baking sheet lined with parchment paper and then cover the dough with plastic wrap.
- Roll out the dough till it's about 2 mm thick and then using a dough scraper. Cut them into 1 x 3 cm rectangles.
- Bake in the oven for about 13 minutes at 170℃.
Combine the oat flour, baking powder, maple syrup, salt (if using) and vanilla in a mixing bowl. Melt the coconut butter until it is liquid. Mix well to form a ball of dough. Add the brown rice flour, baking powder, salt and coconut sugar to a large bowl and whisk very well to ensure there are no lumps. In a separate medium bowl, combine the almond butter, syrup, vanilla, molasses and water.
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