Sublime Cookies with Bread Flour and Cornstarch

Sublime Cookies with Bread Flour and Cornstarch

After so many tryouts, I've finally managed to put this recipe together to make cookies with strong flour.
These cookies are so light and comforting.

Ingredients: Makes 16 large heart-shaped cookies

●Bread (strong) flour
160 g
●Cornstarch (or katakuriko)
40 g
●Baking powder
1 tablespoon
Unsalted butter (or margarine)
50 g
70 g
Beaten egg
1 egg
Vanilla oil
a few drops


1. Combine the ● ingredients to sift (optional). Bring the butter to room temperature.
2. Using a whisk, cream the butter until soft. Add the sugar and cream some more. When combined, also add the egg and vanilla oil and mix in.
3. Add the ● ingredients into the mixture from Step 2. With a rubber spatula or your hands, combine the mixture in a pushing motion. When the dough comes together and the flour is incorporated, cover your workplace with a sheet of plastic wrap and take out the dough.
4. Cover the dough with plastic wrap. Using a rolling pin, roll it out over the wrap to 5 mm thickness (so you'll be sandwiching the dough with two sheets of wrap to roll it out).
5. When done, leave the wrap on and chill in the fridge for 30 minutes or in the freezer for 10 minutes.
6. Remove the top wrap and shape with a cookie cutter. Align them on a baking tray lined with parchment paper. Bake in 170℃ preheated oven for 18 minutes.
7. I think they taste like the famous snack, "Tamago Bolo"

Story Behind this Recipe

I experimented so much until I've finally put this recipe together!!
With these cookies I wanted to use up the remaining bread flour from baking bread or pizza crust.
Using just bread flour makes the cookies fairly hard. That's why you add cornstarch (or katakuriko) - it makes the cookies crunchy and crumbly.