Put the okara into a plastic bag, and microwave for 1-2 minutes with its opening wide open in order to reduce the excess moisture. Let the okara cool in the bag until cool to the touch.
Add tea leaves (or other ingredients such as sesame seeds), sugar, and cake flour to the bag in that order, shaking well with each addition. Once they are well mixed, knead it into a dough.
Roll the dough from the outside of the bag so it's about 2-3 mm thick, then cut into bite-sized pieces with a knife, again from outside the bag.
Arrange the cookies on the baking pan. Bake for about 25 minutes in a 180℃ oven. If the overall color seems fairly white, bake for an additional few minutes.
For an easy version using the microwave, place the cookies on a sheet of parchment paper and microwave for about 4 minutes. Flip them over, and microwave for 3-5 minutes while keeping an eye on them.
They're also yummy with sesame seeds.
Plain okara is also pretty tasty.
For cocoa cookies, use 20g of milk cocoa and 10g of sugar.
Story Behind this Recipe
These are okara cookies with a crispy texture.
This recipe is very easy and clean-up is also easy, since all you need to do is measure the ingredients into a plastic bag, roll out the dough, and then cut into cookies. Don't knead the dough in Step 2 since that would cause the cookies to harden. Using bread flour instead of cake flour will somewhat reduce the crispiness.