Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, crumbly semi-macrobiotic cookies. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Crumbly Semi-Macrobiotic Cookies is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Crumbly Semi-Macrobiotic Cookies is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have crumbly semi-macrobiotic cookies using 7 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Crumbly Semi-Macrobiotic Cookies:
- Prepare 50 grams ◆Raw cashew nuts or almond powder
- Make ready 50 grams ◆All purpose flour (or cake flour)
- Prepare 35 grams ◆Katakuriko
- Take 15 grams ◆Raw cane sugar
- Make ready 1 pinch ◆Salt
- Make ready 25 grams ★Canola oil or sesame oil
- Prepare 15 grams ★Maple syrup
Instructions to make Crumbly Semi-Macrobiotic Cookies:
- Preheat an oven to 190℃
- Put the raw cashew nuts in a food processor and grind up into a powder. There may still be a few small pieces, but grind as fine a powder as possible.
- (Omit Step 2 if you use almond powder.)
- Put the ◆ ingredients in a bowl and stir with a wooden spatula until evenly mixed.
- Combine the ★ ingredients.
- Add half of the combined canola oil and maple syrup from Step 5 to the ◆ ingredients from Step 4, and immediately mix in lightly with a wooden spatula. Add the other half a little at a time to the floury part of the mixture, and mix well after each addition.
- To mix, cover the moistened parts with the dry ingredients and fold them in lightly with the wooden spatula. Then, mix the whole dough completely. Repeat this process.
- When the dough is well mixed, put it in a ziplock bag. Roll it out smoothly with a rolling pin over the bag, to a thickness of 6-7 mm.
- Cut open the plastic bag with scissors, cut out the dough with a cookie cutter,and carefully transfer the cookie dough to a parchment paper-lined baking sheet. Press with a face-shaped stamp, if you like.
- The dough tends to crack easily when you press it with the stamp, so it works well to press in the stamp while the dough is still in the cookie cutter, then carefully remove the cutter.
- Place in the middle rack of the preheated oven. Lower the heat to 170℃ and bake for 15 minutes. Cool before serve.
- I thought a recipe using cane sugar or katakuriko may not be really macrobiotic, so that's why I called it "Somewhat Macrobiotic".
- Almond powder can be used in place of raw cashew nuts. I added a hint on how to remove the cookie cutter.
- I put them in a jar from the 100 yen store and had them with tea.
So that is going to wrap this up for this exceptional food crumbly semi-macrobiotic cookies recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
