Always having been quite the avid baker, ever since arriving in Japan I have been experimenting with new Japanese flavours and ingredients I either was unable to acquire back home or had never even heard of!
Not just baking but cooking also, over the past 6 months my skills in the kitchen have gone from cooking the most basic of curries to basically anything that might take my fancy if I have the means to google a recipe.
Here is the recipe to whip up a batch of Azuki 小豆 Kinako 黄粉 Shortbread Cookies that I baked.
1 1/2 cups flour
1/2 cup kinako (roasted soybean flour)
2/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla essence
250 grams unsalted butter
250 grams azuki (sweet red beans)
1. Beat butter and sugar together on medium speed for about 3 minutes until fluffy with an electric mixer.
2. Fold flour, kinako, and salt into butter mixture, mixing only until it disappears into the dough. You don’t want to work the dough too much once the flour is added so use a wooden spoon.
3. Fold in azuki paste in a similar fashion.
3. Scoop mixture into a ziplock bag. Put the bag on a flat surface, using a rolling pin roll the dough into a half a cm thick rectangle. Once your done seal the bag, pressing out all the air and freeze for 30 minutes. You may keep the dough in this stage up to two days.
4. Preheat your oven to 170 degrees Celsius.
5. Put the plastic bag on a cutting board and slit it open, discard the bag and using a sharp knife, cut the dough into small rectangles or use a cookie cutter like I did (mine were hearts). Transfer the cookies to a baking sheets and carefully prick each one four times with a fork.
6. Bake for 15 to 16 minutes. Transfer the cookies to a rack to cool. This recipe makes about 20 cookies.