Ja­panese Sea­weed Cook­ies

Wine & Dine Cookbook - - SHOWCASE -

Makes 20 pieces EASY

Chock­full of crispy nori sea­weed, th­ese cook­ies are de­light­fully crisp and crumbly.

180g un­salted but­ter, soft­ened ½ tsp sea salt

80g caster sugar

180g plain flour, sifted

60g corn flour, sifted

20g shred­ded nori sea­weed

1. Com­bine but­ter, sea salt and sugar in a mix­ing bowl with pad­dle at­tach­ment. Beat mix­ture till light and fluffy.

2. Add in plain flour, corn flour and shred­ded nori sea­weed, and con­tinue mix­ing till in­gre­di­ents are well in­cor­po­rated.

3. Trans­fer dough to a parch­ment pa­per, then roll into a 5-cm di­am­e­ter log. Chill in the fridge to set, about 1 hr.

4. Pre­heat oven to 170°C

5. Re­move cookie log from the fridge, and slice into 1-cm thick pieces. Ar­range cook­ies on a bak­ing tray lined with bak­ing pa­per, leav­ing a 3-cm space be­tween each cookie. Bake for 16 mins.

6. Al­low cook­ies to cool on a cool­ing rack be­fore serv­ing.

Ja­panese Sea­weed Cook­ies

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.