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Whole Wheat Flour Cookies with Shio-Koji & Amazake

Whole Wheat Flour Cookies with Shio-Koji & Amazake

These cookies are crispy and chewy. This recipe makes use of the sweetness of rice in the rice flour. Amazake is used in place of sweeteners for a macrobiotic recipe.

Ingredients

Brown rice amazake (Recipe ID: 1262662)
80 g
Whole wheat flour
50 g
Almond flour
50 g
Shio-koji (to taste)
1 teaspoon

Steps

1. Use a spoon or other utensil to mix together the ingredients. The dough should become as firm as your earlobe. If you're concerned about the lumpiness of the amazake, blend it in a food processor before mixing it in.
2. Layer a sheet of parchment paper on a baking pan and spread out the dough. Use the back of a knife to cut into desired shapes. Bake in a preheated oven at 180℃ for 20 minutes.
3. I tried improving this recipe by adding shio-koji. I think it brings out the sweetness of the amazake and makes them more delicious.

Story Behind this Recipe

These are whole wheat flour macrobiotic cookies. The recipe doesn't use eggs or dairy products, so these cookies make a nice snack for those with food allergies.