Put the raw cashew nuts in a food processor and grind up into a powder. There may still be a few small pieces, but grind as fine a powder as possible.
(Omit Step 2 if you use almond powder.)
Put the ◆ ingredients in a bowl and stir with a wooden spatula until evenly mixed.
Combine the ★ ingredients.
Add half of the combined canola oil and maple syrup from Step 5 to the ◆ ingredients from Step 4, and immediately mix in lightly with a wooden spatula. Add the other half a little at a time to the floury part of the mixture, and mix well after each addition.
To mix, cover the moistened parts with the dry ingredients and fold them in lightly with the wooden spatula. Then, mix the whole dough completely. Repeat this process.
When the dough is well mixed, put it in a ziplock bag. Roll it out smoothly with a rolling pin over the bag, to a thickness of 6-7 mm.
Cut open the plastic bag with scissors, cut out the dough with a cookie cutter,and carefully transfer the cookie dough to a parchment paper-lined baking sheet. Press with a face-shaped stamp, if you like.
The dough tends to crack easily when you press it with the stamp, so it works well to press in the stamp while the dough is still in the cookie cutter, then carefully remove the cutter.
Place in the middle rack of the preheated oven. Lower the heat to 170℃ and bake for 15 minutes. Cool before serve.
I thought a recipe using cane sugar or katakuriko may not be really macrobiotic, so that's why I called it "Somewhat Macrobiotic".
Almond powder can be used in place of raw cashew nuts. I added a hint on how to remove the cookie cutter.
I put them in a jar from the 100 yen store and had them with tea.
Story Behind this Recipe
I'm really into macrobiotic sweets, and I got the inspiration for this recipe from the owner of a shop.The finished product wasn't quite like the real thing, but these cookies were delicious, My friends asked for the recipe, so I uploaded it.
The dough tends to crack easily, so it's better to use simply-shaped cookie cutters. Carefully transfer the cut out dough to the baking sheet. You can re-roll the left over dough after cutting without worrying about the cookies getting hard. I used wheat flour in place of the all purpose four. The wheat flour has a lot of good wheat bran and nice flavor.