Japanese · Dessert
Japanese Thin Crisp Sugar Cookies
A delicate, snapping-crisp sugar cookie in the Japanese teatime style, scented with vanilla and finished with toasted sesame seeds for a nutty crunch against the buttery sweetness.
$0
15 minsPrep
12 minsCook
57 minsTotal
EasyLevel
Nutrition per serving
220Calories
3.1gProtein
11.2gFat
26.9gCarbs
9.2gSugar
0.8gFiber
171mgSodium
67mgChol
6.2gSat Fat
38mgPotassium
30mgCalcium
1.3mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.2gAlcohol
Goes well with
Plum Wine (Umeshu)
local
Sencha Green Tea
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Cream the softened butter and sugar together in a bowl until pale and light, about 2 minutes by hand whisk.
2
Beat in the egg yolk and vanilla extract until fully combined and smooth.
3
Sift the flour, cornstarch and salt together, then fold into the butter mixture until a soft dough just comes together - do not overwork.
4
Press the dough into a flat disc, wrap, and chill for 30 minutes until firm enough to roll.
5
Roll the dough out between two sheets of parchment to about 2-3mm thickness, scatter over the toasted sesame seeds and press gently to adhere.
6
Cut into 4 rounds with a cutter or knife and transfer to a parchment-lined baking sheet, spacing them apart.
7
Bake at 160°C (320°F) for 11-13 minutes until the edges are just turning golden brown.
8
Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely until crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22g22g Butter, softened
- 18g18g Sugar White
- 8g8g Egg Yolk, lightly beaten
- 38g38g All Purpose Flour, sifted
- 6g6g Cornstarch, sifted
- 1g1g Vanilla Extract
- 0.5g0.5g Salt
- 4g4g Sesame Seeds, toasted
