Vegan mugicha shortbread cookies
Recipe proposed by Sarah Lacoste
Sarah is passionate about Japanese cuisine and this is reflected in her desire to pass on her know-how to make the cuisine of the Land of the Rising Sun accessible to everyone.
FOR 20 SHORTBREAD BAKES
Wheat flour T45/55 - 200g
Brown sugar - 100g
Rapeseed or sunflower oil - 100g
Aimi Homemade Mugicha Powder - 1 tbsp (approx. 10g)
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Preheat the oven to 180°C.
In a salad bowl, place the flour, sugar, mugicha powder and mix.
Add the oil and mix.
Using your hands, form 20 balls of approximately 20g.
Place a sheet of baking paper on a baking sheet.
Place the balls of dough and flatten with the palm of your hand.
Cook for about 10 minutes at 180°C.
Remove the shortbreads and let them cool before handling them otherwise they risk breaking.
==> discover the other recipe suggested by Sarah: vegan mugicha cake