Place the ☆ dry ingredients and canola oil into a bowl. Mix the ingredients as if rubbing them together.
Add the soy milk and clump together without kneading. See hints.
It's rather hard to clump the dough together, so place it into a plastic bag and press together that way to make it easier.
Roll it out to a thickness of about 3-4 mm. Cut out shapes with a cookie cutter.
Bake in oven at 170℃ for about 15-20 minutes.
Story Behind this Recipe
I originally made these cookies with kinako, but lately I have been making them with barley flour instead. Caution: The ingredients are adjusted to suit barley flour. Making these with kinako requires different amounts and processes, so be careful!
Step 2: It's rather difficult to clump the dough together, so you can add a little bit more soy milk if you like. Don't add too much or it will probably become too tough. If you change the flours to 50 g barley flour and 50 g regular flour, it will really bring out the aroma of the barley flour, but the dough will be harder to work with. Either way is okay.