Today's menu is Egg and dairy free.
Because next month is the vegetarian eating festival (Kin-Je) in Thailand, many people will stop eating meat and some kinds of vegetables.
But we should not stop eating delicious things, haha, and this cookie is one of Je-Menu, as it contains no egg and dairy products.
Not too sweet and full of lovely Hojicha fragrance, it will be a great snack. The best thing is this cookie is very easy to make and you don't have to refrigerate the dough before cutting it, the cookie dough is so forgivable.
I roll the cookie dough to 3 mm. thickness but if you think it's too thin, you can roll it to 4 mm. instead, you will get less amount of cookie.
Before baking, preheat an oven to 180℃
Put the shortening and salt into a bowl and beat until smooth.
Pour the sugar and honey into the bowl.
Beat until combined.
Sift the flour, baking powder, and Hojicha powder into the bowl. Mix to combine.
Pour the soy milk into the bowl. Mix until a dough forms.
Remove the dough from the bowl and lightly knead the dough.
Roll the dough between a sheet of baking paper to 3 mm. thickness.
Cut with a 4.5 cm cookie cutter.
Reroll the dough until you use all of it, you will get 26-27 pieces of cookies.
Place over a baking sheet lined with baking paper.
Lightly water the center of the cookie.
Place roasted sesame seeds in the center and lightly press them.
Bake in the 180℃ preheated oven for 12 minutes.
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