Chinsuko (Okinawan Cookies) with Cake or Bread Flour
50 grams Cake flour or bread flour
20 grams Beet sugar
25 grams Olive oil
1 dash Salt
Place a plastic bag inside a small bowl (to stabilize the bag) on top of a scale.
Measure out 50 g of cake flour or bread flour and 20 g of sugar by putting the ingredients in the plastic bag.
Lightly mix the dry ingredients in the plastic bag.
Set the plastic bag back into the bowl and measure in the olive oil. Add 20 g of olive oil if using cake flour or 25 g if using bread flour.
Combine all of the ingredients together, divide the dough into 6-7 equal portions, roll them into balls, then shape them as desired.
Line a baking tray with parchment paper, arrange the dough and bake in the toaster oven for about 15 minutes at 170°C.
Let the cookies cool off before handling. They will be piping hot right out of the toaster oven, so try not to snack on them!!
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