Yay! It’s Children’s Day today!
My toddler is the happiest whenever it’s Children’s Day – because she can attend the party in school (and have lots of candies and chocolates, oh no!) and wear her favourite dress!
Just like last year, I also made her some cookies, for her to eat on the way to school.
This is a recipe from Victoria Bakes, which I have KIV for quite a while. Glad that I’ve finally gotten down to try it!
It’s a very easy measure and mix cookie recipe. It’s sort of crunchy, and I really like the taste of potato starch in it. I am using my favourite Japanese potato starch, which I find it nicer somehow.
Rice Flour Cookies – Recipe Adapted from Victoria Bakes
– 100g rice flour
– 50g ground almond
– 30g potato starch
– 45g icing sugar
– 60g coconut oil*
– 60ml milk*
– 1 tsp black sesame powder + 1/2 tsp hot water*
1. Sift all dry ingredients into a mixing bowl. If your ground almond is not the super fine type, you can just add it into the bowl without sifting.
2. Make a well in the middle and add in the oil and milk.
3. Using a cutting motion with your spatula, mix the ingredients together into a dough. Take note to not overmix.
4. Take a portion of 30g from the dough. Mix in the black sesame paste to form a dough.
5. Chill both dough for about 10 mins in the fridge.
6. When the dough is ready, roll out the main white dough in between 2 sheets of baking paper.
7. Break the black sesame dough into small portions. Place the balls of dough onto the white dough, roll out in between the baking paper.
8. Use a cookie cutter that you prefer to cut out the shapes.
9. Bake in preheated oven 160C for 18-20 mins, or until cookies have browned around edges.
– Original recipe uses macadamia oil. I am guessing that the usual vegetable oil should be fine as well.
– For gluten- and dairy-free cookies, you can substitute the milk with non-dairy milk such as soy milk or almond milk.
– You can check out Victoria Bakes’ page for different marbling effect. She uses chocolate and coffee powder.