japanese style rice flour cookies 日式米粉曲奇

came back from tokyo recently and am glad to find them offering more gluten free bakes
近期上了东京一趟。。不错不错。。 花现商品店越来越多不含麸质食品。。哦耶

ingredients

100g rice flour
50g almond powder
30g potato starch
45g icing sugar
60g macadamia oil (rice bran oil works well too)
60ml soya milk

3/4 tsp 2-in-1 coffee mix + 1/2 tsp hot water

1 tsp cocoa powder + 1 tsp hot water

食材

粘米粉 100克
杏仁粉 50克
片粟粉 30克
糖粉 45克
夏威夷果仁油 60克（米糠油也 OK）
豆浆 60毫升

二合一咖啡粉 3/4小匙＋热水 1/2小匙

可可粉 1小匙＋热水 1小匙

Directions/做法

sift all dry ingredients into mixing bowl
add in oil and milk
干性食材筛入容器中
倒入油和奶

cut ingredients together and shape into a ball
do not overmix
切拌成团
切勿过度搅拌

Weigh and cut out 2 portions of 30g dough from the main dough
mix in cocoa paste into one portion and coffee paste into another. Main dough will remain as original dough
主面团分割出两份 30克 小面团
一份揉入可可糊、另一份揉入咖啡糊。主面团保留为原味面团

place main dough between 2 sheets of baking paper
roll out slightly
主面团摆放在两张烘焙纸中间
略擀开

pinch and place cocoa and coffee dough randomly onto the main dough
可可面团和咖啡面团捏成小剂子、随意摆放在主面皮上方

cover with baking paper
roll out into a 0.5cm sheet
盖上烘焙纸
面皮擀成 0.5厘米厚

use animal cookie cutter to cut out individual dough
用动物形状的曲奇模裁切出面皮

bake in centre rack of 160 degrees C preheated oven for about 18mins or till cookie has browned on sides
送入预热至 160摄氏度烤箱烤 18分钟或至到曲奇边缘上色即可

Personal notes/温馨小贴士:

– number of cookies depends on how thick you roll your dough and the size of your cookie cutter
做出来的份量就看您将面皮擀得多厚、和曲奇模的大小

– feel free to adapt this method for any butter/sugar cut out cookies
这种整形方式可用于任何黄油／糖霜饼干食谱

– i bought my cookie mould in tokyo
猫咪曲奇模具在东京买哒

– this cookie doesn’t rise much. if i were to make this again, will roll it into a thicker sheet. i believe the texture will be better
这曲奇在烘焙过程不怎么膨胀。下次再做，会将曲奇皮擀厚些～估计口感会更好