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Crispy Sakura Cookies for Spring

Crispy Sakura Cookies for Spring

I came up with easy, cute, and spring-like cookies. Egg- and butter-free cookies are not only healthy, but are easy to clean up after making, too!

Ingredients: Makes about 30 cookies

☆Cake flour
80 g
☆Katakuriko
30 g
☆Sugar
40 g
☆Powdered food colouring (red)
a little
Milk
40 ml
Vegetable oil
30 ml

Steps

1. 1) In a bowl, mix all the ☆ ingredients with chopsticks.
2. 2) Mix the milk and vegetable oil into the dry ingredients from Step 1. Bring the mixture together by hand.
3. 3) Preheat the oven to 170℃. Roll the dough from Step 2 out to a 3-5 mm thickness. Cut with cookie cutters.
4. Bake at 170℃ for 15-20 minutes.

Story Behind this Recipe

I was supposed to have a booth at a Sakura Festival. Since cookies were highlighted at the booths, I came up with this recipe through trial and error. In the end, we did not have cookies at the booth, but I wanted to make it into a recipe anyway.