Easy Sakura-Shaped Rice Flour Cookies For Sakura Viewing
Anyone can easily make it crispy. The faint aroma of the sakura and just the right amount of salt will leave a lasting impression in your mouth. This is a Japanese-style cookie that goes well with green tea.
※You can use cake flour as a substitute for the rice flour. Joshinko is not suitable.
Bring butter to room temperature. Rub the excess salt off from the sakura flowers and chop it up finely.
Cream the butter with a whisk, then add the sugar in 4 goes and whisk until it becomes fluffy. Then add beaten egg in 3 parts and mix.
Add the chopped sakura flowers and the vanilla oil and mix. Then add the rice flour in 4 portions and fold in after each addition using a rubber spatula.
Dust a flat surface with flour and turn the dough out onto it. Dust the surface of the dough as well and roll out with a rolling pin until the dough is about 3 mm thick.
Wrap the dough with a plastic wrap and let it rest in the refrigerator for at least 30 minutes. Use your favorite cookie cutter to cut out the shapes. Put the dough back into the refrigerator if the dough becomes too soft.
When you push the dough out of the cookie cutter, make sure to clean away any left over dough. If you dust the inside of the cutter with flour as well the cookies will come out cleanly every time.
Line on a baking sheet lined with parchment paper with some space in between, and bake in an oven preheated to 170℃ for 15 to 20 minutes.
Once the cookies are cool enough to touch, transfer the cookies to a cooling rack to cool completely. Store in an airtight container.
I used fine rice flour for this recipe which can be found in the baking corners of most supermarkets. You can't substitute joshinko as it is too coarse.
I have uploaded a related recipe, the Leaf-Shaped Cookies, at Recipe ID:1365471.
Story Behind this Recipe
I wanted to make cookies with a touch of spring, so I added salted sakura flowers into the dough. The gentle fragrance of the sakura and the slightly salty taste makes addictive cookies. The keys for this recipe are the addition of richness with the brown sugar, crispy texture with the rice flour, as well as the easy to remember ratio.
The sakura flowers are salty, so remove excess salt and make sure to use unsalted butter or baking margarine. No need to sift rice flour because the particles are fine and will not clump up. Baking time depends on the oven, so watch the cookies bake and adjust accordingly.