joshinko, kambaiko (flour made from cooked glutinous rice), or any other rice flour of your choice
30 g (1 tablespoon)
For the nut filling: Mince the ★ ingredients. Combine all of the ingredients listed under "nut filling" in a bowl, and knead them until they come together into a ball. Adjust the amount of water depending on the consistency.
For the cookie dough: Put the margarine and sugar into a bowl and cream together. When the mixture turns white, add the beaten egg a little at a time, in several batches.
Add the cake flour to the mixture from Step 2, then briskly mix with a rubber spatula. Roll the dough out to a 5 mm thickness. Make two sheets of dough to fit the pound cake mold.
Line the mold with plastic wrap or parchment paper.
Fill the mold first with a layer of dough, then a layer of nut filling, then a layer of dough, making sure to press firmly after each layer to fill in any gaps. Press down on the top for good measure.
Chill in the refrigerator for about 30 minutes. Preheat the oven to 180℃
Remove the mold from the refrigerator and release the cookie and lining from the mold. Brush an egg wash on top of the cookie dough.
Bake in preheated oven for about 25-30 minutes. Cool, then cut and serve.
I made high-fiber cookies with 40 g cake flour, 10 g whole wheat flour, 20 g okara, 20 g prunes, and 10 g orange peel. They're delightful.
Story Behind this Recipe
Packed with nutrients.
While I often receive these as travel souvenirs, I thought I might be able to bake them myself. That's why I started toying with various recipes to come up with this simple one! I also paid attention to the nutritional value.
Since my old oven is no longer reliable, adjust the baking time to your suit oven. In Step 5, if you leave any gaps, the dough will become crumbly, so be sure to press down firmly! In Step 3, I recommend using plastic wrap, not a rolling pin. Simplify the process with resealable bags and parchment paper.