This is a plain short bread version. The plain dough used top grade rice flour made from non glutinous rice and powdered sugar. It uses sugar with special characteristics. You can make both at once if you start with butter in another bowl. Cocoa flavored Recipe ID: 495607.
Make the cream. Warm up the butter to room temperature or soften it in the microwave, and whip air into it. Add in the powdered sugar, and whip even more to rub it in. Do it repeatedly.
Mix the cake dough and joshinko together. Pour it in on the wall of the bowl and mix with something firm like a card.
Spread the dough out to about 1 cm thickness (using a cake scale if you have it). Wrap in plastic wrap, and place into the fridge. Let sit for about an hour.
Preheat the oven to 170°C. Dust the baking sheet with flour (not listed), and cut into individual shapes. After deciding on the shape of the bread, poke holes into it with a toothpick and line up on a cookie sheet.
Bake in an oven at a medium setting at 170°C for 20~25 minutes. Adjust to your oven. It is best to cook the plain ones until they are golden brown around the edges.
Story Behind this Recipe
Short bread is easy. Kids can make this too, so make the cocoa version with your kids and hand them out as Valentines gifts .
These will cool on a rack, but they are very fragile right after baking, so please be careful. It is a snack that is hard when bit into, so I recommend using a butter more delicious than margarine. Feel free to add the cake flour with the top grade non glutinous rice flour to make it hit and crispy.